Metataxonomic datas of table fermented olives
The aim of the present study was to evaluate the performance of autochthonous yeast-based starter cultures in Taggiasca table olive fermentation under standard and reduced-salt conditions.
The aim of the present study was to evaluate the performance of autochthonous yeast-based starter cultures in Taggiasca table olive fermentation under standard and reduced-salt conditions.
DISAFA