PUBLICACIÓN
The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
ACCEDER A LA PUBLICACIÓN:
Cabrera-Banegil M., Perez-Nevado F., Montano A., Pleite R., Martin-Vertedor D.
2018 LWT-FOOD SCIENCE AND TECHNOLOGY
Food Science (Q1)
JCR: 3.714
SJR: 1.4
CITAS
10
DOI
10.1016/j.lwt.2018.01.018
EID
2-s2.0-85041474771
ISSN
0023-6438
BIBTEX
@article{Cabrera-Bañegil2018,title = {The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature},journal = {LWT - Food Science and Technology},year = {2018},volume = {91},pages = {40-47},author = {Cabrera-Ba{\~n}egil, M. and P{\'e}rez-Nevado, F. and Monta{\~n}o, A. and Pleite, R. and Mart{\'i}n-Vertedor, D.}}
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