Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation

Autor: Antonio Logrieco, Maria Tufariello, Hussein Ag Attay, Paolo Fiume, Giovanni Mita, Naiim Moselhy, Chiara Anglana, Ivan Virtuosi, Gianluca Bleve, Pasquale Crupi, Biagio Di Terlizzi, Sandra Pati

Publikováno v: Journal of the Science of Food and Agriculture 99 (2018): 2504–2512. doi:10.1002/jsfa.9460
info:cnr-pdr/source/autori:Tufariello M1; Anglana C1; Crupi P2; Virtuosi I3; Fiume P3; Di Terlizzi B3; Moselhy N4; Attay HAG4; Pati S5; Logrieco AF6; Mita G1; Bleve G1/titolo:Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation/doi:10.1002%2Fjsfa.9460/rivista:Journal of the Science of Food and Agriculture/anno:2018/pagina_da:2504/pagina_a:2512/intervallo_pagine:2504–2512/volume:99

BACKGROUND: Table olives fermentation is a process unpredictable and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1883bda868e144dc10bfb2f8e77a1966
https://doi.org/10.1002/jsfa.9460