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.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 0168-1605

Argitalpen urtea: 2007

Alea: 114

Zenbakia: 1

Orrialdeak: 60-68

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2006.09.032 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus