2017•LWTRequires access

Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste

Lucrezia Cosmai, Daniela Campanella, Maria De Angelis, Carmine Summo, Vito Michele Paradiso, Antonella Pasqualone, Francesco Caponio

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Key concepts: Starter, Lactobacillus plantarum, Food science, Fermentation, Lactic acid, Yeast, Bacteria, Chemistry

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Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste — Research Paper | ScholarLens