Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations

  1. López-García, E.
  2. Romero-Gil, V.
  3. Arroyo-López, F.N.
  4. Benítez-Cabello, A.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Argitalpen urtea: 2024

Alea: 417

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2024.110689 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus