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Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

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Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

Argyri, AA; Nisiotou, AA; Mallouchos, A; Panagou, EZ; Tassou, CC
URI: http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.003
http://62.217.125.90/xmlui/handle/123456789/6369
Date: 2014

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