NDLI: Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity

Content Provider	Scilit
Author	Marsilio, Vincenzo Lanza, Barbara
Copyright Year	1998
Description	Journal: Journal of the Science of Food and Agriculture
Related Links	http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199804)76:4<520::AID-JSFA982>3.0.CO;2-I/pdf
Ending Page	524
Page Count	5
Starting Page	520
e-ISSN	10970010
DOI	10.1002/%28sici%291097-0010%28199804%2976%3A4%3C520%3A%3Aaid-jsfa982%3E3.3.co%3B2-9
Journal	Journal of the Science of Food and Agriculture
Issue Number	4
Volume Number	76
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1998-04-01
Access Restriction	Open
Subject Keyword	Journal: Journal of the Science of Food and Agriculture Biotechnology and Microbiology Olea Europaea L Lactic Acid Bacteria Phenolic Compounds Table Olives Debittering Process
Content Type	Text
Resource Type	Article

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