Ruiz-Barba, J.L.; Cortés-Delgado, A.; Sánchez, A.H.; López-López, A.; Montaño, A.
Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products. Fermentation 2024, 10, 439.
https://doi.org/10.3390/fermentation10090439
AMA Style
Ruiz-Barba JL, Cortés-Delgado A, Sánchez AH, López-López A, Montaño A.
Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products. Fermentation. 2024; 10(9):439.
https://doi.org/10.3390/fermentation10090439
Chicago/Turabian Style
Ruiz-Barba, José Luis, Amparo Cortés-Delgado, Antonio Higinio Sánchez, Antonio López-López, and Alfredo Montaño.
2024. "Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products" Fermentation 10, no. 9: 439.
https://doi.org/10.3390/fermentation10090439
APA Style
Ruiz-Barba, J. L., Cortés-Delgado, A., Sánchez, A. H., López-López, A., & Montaño, A.
(2024). Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products. Fermentation, 10(9), 439.
https://doi.org/10.3390/fermentation10090439