Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging
Argyri, A.A., Nisiotou, A.A., Pramateftaki, P., Doulgeraki, A.I., Panagou, E.Z., Tassou, C.C.Volume:
62
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.11.046
Date:
June, 2015
File:
PDF, 1.07 MB
english, 2015