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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure

Antonio Bevilacqua1, Maria Rosaria Corbo, Milena Sinigaglia

  • 1Department of Food Science, University of Foggia Foggia, Italy.

Frontiers in Microbiology
|June 6, 2012
PubMed

Keywords:
starter selectiontable olivesvalidationyeasts

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