文献
J-GLOBAL ID:201702247209536843
整理番号:17A0405765
Nocellara del Beliceテーブルオリーブの発酵中の乳酸菌に及ぼすNaCl減少の影響【Powered by NICT】
Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives
著者 (5件):
Zinno Paola
(CREA-NUT Food and Nutrition Research Center, Via Ardeatina 546, 00178 Rome, Italy)
,
Guantario Barbara
(CREA-NUT Food and Nutrition Research Center, Via Ardeatina 546, 00178 Rome, Italy)
,
Perozzi Giuditta
(CREA-NUT Food and Nutrition Research Center, Via Ardeatina 546, 00178 Rome, Italy)
,
Pastore Gianni
(CREA-NUT Food and Nutrition Research Center, Via Ardeatina 546, 00178 Rome, Italy)
,
Devirgiliis Chiara
(CREA-NUT Food and Nutrition Research Center, Via Ardeatina 546, 00178 Rome, Italy)
資料名:
Food Microbiology
(Food Microbiology)
巻:
63
ページ:
239-247
発行年:
2017年
JST資料番号:
A0012B
ISSN:
0740-0020
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)