Revealing the microbial diversity and physicochemical characteristics of Brazilian untreated green table olives.
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DOI: 10.1093/jambio/lxac043
Abstract: AIM This work evaluated the microbial diversity and physicochemical characteristics of fresh and fermented fruits from Brazilian untreated green table olives of the Ascolano and Grappolo cultivars. METHODS AND RESULTS Twenty species of mesophilic bacteria,… read more here.
Keywords: diversity physicochemical; microbial diversity; green table; untreated green ... See more keywords