Detalle de: Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm
| Title | Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm |
| Abstract |
12 páginas.-- 6 Figuras.-- 2 Tablas |
| Apa Reference | López-García, E., Benítez-Cabello, A., Rodríguez-Gómez, F., Martín-Arranz, V., Romero-Gil, V., Arroyo-López, F.N. & Garrido-Fernández, A. (2025). Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm. Food Control, 169, 111021. 10.1016/j.foodcont.2024.111021 |
| Doi | 10.1016/j.foodcont.2024.111021 |
| Publication Date | Mar 2025 |
| Publication Type | Article |
| Researcher | Elio López García |
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