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