PUBLICACIÓN
Effects of different controlled temperatures on spanish-style fermentation processes of olives
ACCEDER A LA PUBLICACIÓN:
Martin-Vertedor D., Schaide T., Boselli E., Martinez M., Arias-Calderon R., Perez-Nevado F.
2021 Foods
Food Science (Q1), Health (social science) (Q1), Health Professions (miscellaneous) (Q1), Microbiology (Q3), Plant Science (Q1)
JCR: 5.561
SJR: 0.726
CITAS
8
DOI
10.3390/foods10030666
EID
2-s2.0-85103843922
EISSN
2304-8158
BIBTEX
@article{Mart_n_Vertedor_2021, doi = {10.3390/foods10030666}, url = {https://doi.org/10.3390%2Ffoods10030666}, year = 2021, month = {mar}, publisher = {{MDPI} {AG}}, volume = {10}, number = {3}, pages = {666}, author = {Daniel Mart{\'{\i}}n-Vertedor and Tha{\'{\i}}s Schaide and Emanuele Boselli and Manuel Mart{\'{\i}}nez and Roc{\'{\i}}o Arias-Calder{\'{o}}n and Francisco P{\'{e}}rez-Nevado}, title = {Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives}, journal = {Foods} }
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