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Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics

DOI

29

Citations

24

References

2017

Year

Roberta Comunian, Ilario Ferrocino, Antonio Paba, Elisabetta Daga, Marco Campus, R. Di Salvo, E. Cauli, Fabio Piras, Roberto Zurru, Luca Cocolin
LWT

References

YearCitations

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