Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods
Zoe Gounari, Stamatoula Bonatsou, Ilario Ferrocino, Luca Cocolin, Olga S. Papadopoulou, Efstathios Ζ. Panagou
Topics & Concepts
BiologyFood scienceYeastWater activityMicrobiologyWater contentGeotechnical engineeringEngineeringGeneticsFermentation and Sensory AnalysisIdentification and Quantification in FoodHorticultural and Viticultural Research