Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation

Author： de Castro A.   Montaño A.   Casado F.   Sánchez A.   Rejano L.  

Publisher： Academic Press

ISSN： 0740-0020

Source： Food Microbiology, Vol.19, Iss.6, 2002-12, pp. : 637-644

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