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International Journal of Food Microbiology, ISSN 0168-1605, 08/2018, Volume 279, pp. 26 - 32
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2018, Volume 89, pp. 403 - 408
The effect of starter cultures, i.e. a commercial (CM, based on Lactobacillus pentosus appropriate for olives fermentation) and an autochthonous (OSC,... 
Starter culture | Antioxidant capacity | Phenolic content | Olive fermentation | STRAINS | LACTOBACILLUS-PLANTARUM | PHENOLIC-COMPOUNDS | BRINES | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | LACTIC-ACID BACTERIA | BIOCHEMICAL PROFILE | TABLE OLIVES | Antioxidants | Microbiology | Fermentation | Analysis | Food
Journal Article
PLoS ONE, ISSN 1932-6203, 10/2014, Volume 9, Issue 10, p. e111648
Journal Article
Journal of Applied Microbiology, ISSN 1364-5072, 09/2019, Volume 127, Issue 3, pp. 778 - 793
Journal Article