Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives
Article in Food Microbiology (September 2024)
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Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
Article in International Journal of Food Microbiology (April 2024)
Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods
Article in International Journal of Food Microbiology (March 2024)