Mechanism of Enhancement of Lactic Acid Fermentation of Green Olives by Alkali and Heat Treatments
- 1 June 1968
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 31 (2), 200-207
- https://doi.org/10.1111/j.1365-2672.1968.tb00358.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- [17] Amylases, α and βMethods in Enzymology, 1955
- The Bitter Glucoside of the OliveJournal of the American Chemical Society, 1934