Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation

Overview of attention for article published in Frontiers in Microbiology, May 2020

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Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation. https://t.co/L3QFkBgvsl

18 Jun 2020

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Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked #Picual Table #Olives During Spontaneous and Inoculated #Fermentation @CyUniTech @LibraryCUT @ElenaKamilari https://t.co/HABt7ps68a

02 Jun 2020

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