| scholarly article | Q13442814 |
| P2093 | author name string | Amparo Querol | |
| Francisco N Arroyo-López | |||
| Verónica Romero-Gil | |||
| Rufino Jiménez-Díaz | |||
| Antonio Garrido-Fernández | |||
| Joaquín Bautista-Gallego | |||
| Pedro García-García | |||
| Francisco Rodríguez-Gómez | |||
| P2860 | cites work | pmoA Primers for detection of anaerobic methanotrophs | Q34175341 |
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| P304 | page(s) | 34 | |
| P577 | publication date | 2012-04-27 | |
| P1433 | published in | Frontiers in Microbiology | Q27723481 |
| P1476 | title | Potential benefits of the application of yeast starters in table olive processing | |
| P478 | volume | 5 |
| Q38029597 | Application of starter cultures to table olive fermentation: an overview on the experimental studies |
| Q42262380 | 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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| Q64246376 | Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives |
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| Q34414013 | Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives |
| Q42923950 | Presence of toxic microbial metabolites in table olives. |
| Q39336925 | Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. |
| Q89719296 | Table Olives More than a Fermented Food |
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