New Trends in Table Olive Fermentation, 2nd Edition

• Övriga skapare: Bautista-Gallego, Joaquín (Utgivare, redaktör, sammanställare), Noé Arroyo-López, Francisco (Utgivare, redaktör, sammanställare), Bordons, Albert (Utgivare, redaktör, sammanställare), Jiménez-Díaz, Rufino (Utgivare, redaktör, sammanställare)
• Materialtyp: Elektronisk Bokavsnitt
• Språk: engelska
• Publicerad: Frontiers Media SA 2020
• Ämnen: Science: general issues; Medical microbiology & virology; Microbiology (non-medical); table olives; biofilms; lactic acid bacteria; yeast; biotechnological applications; omics
• Länkar: DOAB: download the publication; DOAB: description of the publication

Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropae...