Naturally Fermented Black Olives: Effect on Cell Wall Polysaccharides and on Enzyme Activities of Taggiasca and Conservolea Varieties

AuthID
 P-003-BWM
6
Author(s)
Document Type
Article
Year published
2010
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 43, Issue: 1, Pages: 153-160 (8)
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Wos®
Scopus®
Crossref®12
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-70349147838
Wos: WOS:000271082900022
Source Identifiers
ISSN: 0023-6438
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