The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041474771&origin=inward
dcterms:title
- The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
ou:eid
- 2-s2.0-85041474771
dcterms:publisher
- LWT
bibo:issn
- 0023-6438
dcterms:creator
- Cabrera-Bañegil M.
bibo:page_range
- 40-47
ou: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.}}
vivo:identifier
- 2018-859
dcterms:contributor
- Cabrera-Bañegil, M., Pérez-Nevado, F., Montaño, A., Pleite, R., Martín-Vertedor, D.
bibo:doi
- 10.1016/j.lwt.2018.01.018
fabio:hasPublicationYear
- 2018
ou:tipoPublicacion
- Article
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85041474771&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85041474771&origin=inward
bibo:volume
- 91