Naturally fermented black olives: Effect on cell wall...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2010 Vol. 43; Iss. 1

Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties

Susana M. Cardoso, Isabel Mafra, Ana Reis, Cláudia Nunes, Jorge A. Saraiva, Manuel A. Coimbra
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.lwt.2009.06.001
File:
PDF, 257 KB
english, 2010
Conversion to is in progress
Conversion to is failed