Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits

Journal of the Science of Food and Agriculture

Volumn 86, Issue 6, 2006, Pages 1005-1013

  Marsilio, Vincenzo ^a   D'Andria, Riccardo ^b   Lanza, Barbara ^a   Russi, Francesca ^a   Iannucci, Emilia ^a   Lavini, Antonella ^b   Morelli, Giovanni ^b  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

^b CNR Istituto Per I Sistemi Agricoli e Forestali del Mediterraneo   (Italy)

Author keywords

Ascolana tenera; Fermentation; Olea europaea L.; Phenolics; Sensory evaluation; Water use

Indexed keywords

BACTERIA (MICROORGANISMS); OLEA EUROPAEA; OLEACEAE;

EID: 33646256131     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2449     Document Type: Article

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