Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations.
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DOI: 10.1016/j.ijfoodmicro.2021.109415
Abstract: This work applies metataxonomic, standard statistics, and compositional data (CoDa) techniques to study the bacterial diversity of spoiled and normal Spanish-style table olive fermentations, analysing a total of 10-tons of industrial fermentation containers from two… read more here.
Keywords: olive fermentations; table olive; diversity spoiled; bacterial diversity ... See more keywords