PINTADO, Cristina Miguel [et al.] (2012) - Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilization. Acta Horticulturae. Vol. 949, p. 469-472. DOI: https://doi.org/10.17660/ActaHortic.2012.949.69
Title
Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilization
Research has been carried out to ascertain the influence of Lactobacillus pentosus DSM 16366 as freeze-dried cells and culture in nutritive media on fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ Spanish style green table olives. Results showed that there were no relevant differences on spontaneously or induced fermented fruit when comparing those compositions. info:eu-repo/semantics/publishedVersion
