Profiling of Phenol Content and Microbial Community Dynamics During Pate Olive Cake Fermentation

AuthID
 P-00X-RGE
7
Author(s)
Randazzo, CL
·
Pino, A
·
Caggia, C
·
Romeo, FV
Tipo de Documento
Article
Year published
2023
Publicado
in FOOD BIOSCIENCE, ISSN: 2212-4292
Volume: 52
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85146003117
Wos: WOS:000925098300001
Source Identifiers
ISSN: 2212-4292
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