Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives.

Autor:	Ghabbour, N.1,2 n.ghabbour@uae.ac.ma, Rokni, Y.1,3, Abouloifa, H.1,4, Bellaouchi, R.1, Hasnaoui, I.1, Gaamouche, S.1, Houmy, N.5, El Yamani, M.6, Salah, R. Ben7, Ktari, N.8, Saalaoui, E.1, Asehraou, A.1
Zdroj:	Grasas y Aceites. Jan-Mar2023, Vol. 74 Issue 1, p1-17. 17p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu