Profile of anti-lactic acid bacteria compounds during the storage of olives which are not treated with alkali

European Food Research and Technology

Volumn 228, Issue 1, 2008, Pages 133-138

  Medina, Eduardo ^a   Romero, Concepción ^a   Brenes, Manuel ^a   García, Pedro ^a   De Castro, Antonio ^a   García, Aranzazu ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antimicrobials; Hydroxytyrosol; Phenolic compounds; Storage; Table olives

Indexed keywords

BACTERIOLOGY; BIOCHEMICAL ENGINEERING; BODY FLUIDS; CONCENTRATION (PROCESS); ESTERS; LACTIC ACID; ORGANIC ACIDS; ORGANIC COMPOUNDS; PHENOLS;

ANTIMICROBIALS; HYDROXYTYROSOL; PHENOLIC COMPOUNDS; STORAGE; TABLE OLIVES;

ACIDS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; OLEACEAE;

EID: 54249088830     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0916-9     Document Type: Article

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