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Selection of Lactobacillus plantarum strains to use as...

Food Microbiology 2013 / 05 Vol. 34; Iss. 1

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity

Zago, Miriam, Lanza, Barbara, Rossetti, Lia, Muzzalupo, Innocenzo, Carminati, Domenico, Giraffa, Giorgio
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Volume:
34
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2012.11.005
Date:
May, 2013
File:
PDF, 579 KB
english, 2013
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