Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation

By M. Psani, P. Kotzekidou. 2006

123 citations recorded by the source corpus.

Subfields: Food Science, Organic Chemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/f8ee564998b974858017e2475bb47ec8747c3e36