Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits .

Aldo Todaro, Onofrio Corona, Agata Mazzaglia, Iole Pitino, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)
Original languageEnglish
Number of pages8
JournalFood Research International
Volume1
Publication statusPublished - 2014

All Science Journal Classification (ASJC) codes

  • Food Science

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