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Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives

BiomanufacturingFood FermentationLactic Acid BacteriaCombined InoculationBiotechnologyFood MicrobiologyFood EngineeringMicrobiologyLactobacillus Pentosus StarterFood BioprocessingMedicineFood SafetyHealth Sciences