机译:使用多功能启动器以中试规模生产潜在的益生菌西班牙风格的绿色食用橄榄
Department of Food Biotechnology, Institute de la Grasa (CSIC), Avda. Padre Garcia Tejero 4, 41012 Seville, Spain;
Department of Food Biotechnology, Institute de la Grasa (CSIC), Avda. Padre Garcia Tejero 4, 41012 Seville, Spain;
Department of Food Biotechnology, Institute de la Grasa (CSIC), Avda. Padre Garcia Tejero 4, 41012 Seville, Spain,DIVAPRA, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Via Leonardo da Vinci 44,10095 Grugliasco, Torino, Italy;
Department of Food Biotechnology, Institute de la Grasa (CSIC), Avda. Padre Garcia Tejero 4, 41012 Seville, Spain;
Department of Food Biotechnology, Institute de la Grasa (CSIC), Avda. Padre Garcia Tejero 4, 41012 Seville, Spain;
Department of Food Biotechnology, Institute de la Grasa (CSIC), Avda. Padre Garcia Tejero 4, 41012 Seville, Spain;
Biofilm; Fermentation; Starter culture; Functional olives; lactobacillus pentosus; Probiotic;
机译:多功能酵母 - 乳杆菌起始培养物的使用改善了西班牙式绿色橄榄的发酵性能
机译:通过组成数据分析将起始培养物与绿色西班牙语式橄榄中的挥发性型材和潜在标记相关
机译:在绿色西班牙式食用橄榄生产的早期阶段,改善发酵乳酸菌OM13的生长的方法
机译:P61:西班牙风格的Halkidiki绿橄榄钠及其与消费者可接受性分数的关系
机译:在中试鲜切叶类蔬菜的生产中,大肠杆菌O157:H7的定量转移。
机译:消费者对传统和潜在益生菌绿色西班牙式食用橄榄的感官评估
机译:使用多功能启动器以中试规模生产潜在的益生菌西班牙风格的绿色食用橄榄