Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
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DOI: 10.1016/j.lwt.2017.05.039
Abstract: Abstract Starters are widely used for driving food fermentations faster and more safely. Recently, the use of natural autochthonous microbiota is being reappraised for obtaining products with peculiar and unique characteristics. The aim of this… read more here.
Keywords: cagliari table; fermentation; tonda cagliari; table olives ... See more keywords