Effects of different controlled temperatures on spanish-style fermentation processes of olives

Literals

dcterms:contributor
- Martin-Vertedor D., Schaide T., Boselli E., Martinez M., Arias-Calderon R., Perez-Nevado F.
bibo:doi
- 10.3390/foods10030666
ou: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} }
dcterms:creator
- Martín-Vertedor D.
bibo:eissn
- 2304-8158
ou:urlOrcid
- https://doi.org/10.3390/foods10030666
vivo:identifier
- 2021-1268
fabio:hasPublicationYear
- 2021
ou:tipoPublicacion
- Article
dcterms:publisher
- Foods
dcterms:title
- Effects of different controlled temperatures on spanish-style fermentation processes of olives
ou:eid
- 2-s2.0-85103843922
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85103843922&origin=inward
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85103843922&origin=inward
bibo:volume
- 10