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1
Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis
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2
Sensory profile of green Spanish-style table olives according to cultivar and origin
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3
Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives
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4
The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependant behaviour
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