机译:西班牙式Manzanilla发酵过程中在橄榄表面形成乳酸菌-酵母菌群落
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
Food Biotechnology Department, Institute de la Crasa (CS1C), Avda. Padre Garcia Tejero n 4, 41012 Seville, Spain;
biofilms; olive surface; yeasts; lactic acid bacteria; spanish-style fermentation;
机译:曼萨尼利亚品种西班牙风格的绿橄榄盐水中乳酸发酵的抑制剂
机译:评估潜在益生菌乳酸菌在西班牙式橄榄大规模发酵中施用潜在益生菌乳酸菌的挑战
机译:使用选定的本地乳酸菌进行西班牙式食用橄榄发酵
机译:益生菌:精选的乳酸菌乳酸菌经餐桌发酵。迈向新的功能性食品
机译:玉米秸秆生物转化为增值化学品:稀硫酸预处理,木糖寡糖生产和乳酸发酵。
机译:乳酸菌和酵母菌可调节西班牙式绿表橄榄发酵菌的挥发性
机译:评估潜在益生菌乳酸菌在西班牙式食用橄榄的大规模发酵中的应用挑战