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Probiotic Potential of Indigenous Yeasts Isolated During the Fermentation of Table Olives from Northeast of Portugal

AuthID
P-00N-BBV

Author(s)

Oliveira, T

Ramalhosa, E

Nunes, L

Pereira, JA

Colla, E

Pereira, EL

Document Type

Article

Year published

2017

Published

in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564

Volume: 44, Pages: 167-172 (6)

Conference

18Th World Congress of Food Science and Technology (Iufost), Date: AUG 21-25, 2016, Location: Inst Food Sci & Technol Ireland, Dublin, IRELAND, Host: Inst Food Sci & Technol Ireland

Indexing

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Scopus^®

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Google Scholar^®

Metadata
Sources

Publication Identifiers

DOI: 10.1016/j.ifset.2017.06.003

Scopus: 2-s2.0-85020838783

Wos: WOS:000418217000023

Source Identifiers

ISSN: 1466-8564

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Probiotic Potential of Indigenous Yeasts Isolated During the Fermentation of Table Olives from Northeast of Portugal

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