Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth - Concepedia

Concepedia

Publication | Closed Access

Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth

54

Citations

19

References

2006

Year

Kharla A. Segovia‐Bravo, Francisco Noé Arroyo‐López, M.C. Durán Quintana, António Garrido

International Journal of Food Microbiology

Agricultural ChemistryEngineeringEnvironmental EngineeringGreen ChemistryFood PreservationLactobacillus PentosusPolyphenol ContentPolyphenolics

References

	Year	Citations

Page 1