机译:卡拉莫塔天然黑橄榄发酵过程中橄榄的渗透脱水对发酵的影响以及谷氨酸钠对氯化钠的部分取代
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75,11855 Athens, Greece;
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 5 Iroon Polytechneiou, Athens 15780, Greece;
Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 5 Iroon Polytechneiou, Athens 15780, Greece;
Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 5 Iroon Polytechneiou, Athens 15780, Greece;
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 5 Iroon Polytechneiou, Athens 15780, Greece;
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
Black olives; Fermentation; Monosodium glutamate; Osmotic dehydration;
机译:两次初始酸化处理后卡拉玛塔天然黑橄榄发酵过程中酵母菌群的演变
机译:评价致酵母的益生菌潜力和技术特征涉及CV。 卡拉马塔天然黑橄榄发酵
机译:Conservolea和Kalamata食用橄榄的自然发酵过程的理化特性和发酵起始剂预选方案的开发
机译:两次初始酸化处理后卡拉玛塔天然黑橄榄发酵过程中酵母菌群的演变
机译:两种初始酸化处理卡拉马塔天然黑橄榄发酵过程中酵母菌群的演变