Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth

  1. Segovia Bravo, K.A.
  2. Arroyo López, F.N.
  3. García García, P.
  4. Durán Quintana, M.C.
  5. Garrido Fernández, A.
Journal:
International Journal of Food Microbiology

ISSN: 0168-1605

Year of publication: 2007

Volume: 114

Issue: 1

Pages: 60-68

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2006.09.032 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus