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Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
F.N. Arroyo-López, J. Bautista-Gallego, J. Domínguez-Manzano, V. Romero-Gil, F. Rodriguez-Gómez, P. García-García, A. Garrido-Fernández, R. Jiménez-DíazVolume:
32
Year:
2012
Language:
english
DOI:
10.1016/j.fm.2012.07.003
File:
PDF, 901 KB
english, 2012