Microbiological activity in stored olive oil

International Journal of Food Microbiology

Volumn 75, Issue 1-2, 2002, Pages 111-118

  Ciafardini, G ^a   Zullo, B A ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Microbial activity; Oleuropein; Olive oil

Indexed keywords

BETA GLUCOSIDASE; OLEUROPEIN; OLIVE OIL; PYRANOSIDE; SECOIRIDOID; TRIACYLGLYCEROL;

ARTICLE; BITTER TASTE; CANDIDA; CONTROLLED STUDY; ENZYME ACTIVITY; FUNGUS ISOLATION; HYDROLYSIS; INOCULATION; MICROBIAL ACTIVITY; MICROBIOLOGICAL EXAMINATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST;

BETA-GLUCOSIDASE; CANDIDA; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROLYSIS; PLANT OILS; PYRANS; SACCHAROMYCES CEREVISIAE; TASTE; TIME FACTORS;

CANDIDA; CANDIDA WICKERHAMII; OLEACEAE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0037023845     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00739-5     Document Type: Article

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