Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

Literals

vivo:identifier
- 2012-2264
bibo:doi
- 10.1016/j.fm.2012.07.003
dcterms:creator
- Arroyo-López F.N.
ou:bibtex
- @article{Bautista-Gallego2012,title = {Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations},journal = {Food Microbiology},year = {2012},volume = {32},number = {2},pages = {295-301},author = {Arroyo-L{\'o}pez, F.N. and Bautista-Gallego, J. and Dom{\'i}nguez-Manzano, J. and Romero-Gil, V. and Rodriguez-G{\'o}mez, F. and Garc{\'i}a-Garc{\'i}a, P. and Garrido-Fern{\'a}ndez, A. and Jim{\'e}nez-D{\'i}az, R.}}
dcterms:contributor
- Arroyo-Lopez F.N., Bautista-Gallego J., Dominguez-Manzano J., Romero-Gil V., Rodriguez-Gomez F., Garcia-Garcia P., Garrido-Fernandez A., Jimenez-Diaz R.
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84866291651&origin=inward
bibo:eissn
- 1095-9998
ou:eid
- 2-s2.0-84866291651
fabio:hasPublicationYear
- 2012
bibo:issn
- 0740-0020
bibo:page_range
- 295-301
dcterms:publisher
- Food Microbiology
ou:tipoPublicacion
- Article
dcterms:title
- Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84866291651&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84866291651&origin=inward
bibo:volume
- 32