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Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives
Pistarino, Erika, Aliakbarian, Bahar, Casazza, Alessandro A., Paini, Marco, Cosulich, Maria E., Perego, PatriziaVolume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.11.021
Date:
June, 2013
File:
PDF, 452 KB
english, 2013