Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
| Autor: | Comunian, R., Ferrocino, I., Paba, A., Daga, E., Campus, M., Di Salvo, R., Cauli, E., Piras, F., Zurru, R., Cocolin, L. |
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| Zdroj: | In LWT October 2017 84:64-72 |
| Databáze: | ScienceDirect |
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