دورية أكاديمية
Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions
| العنوان: | Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions |
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| المؤلفون: | Alvanoudi, Panagiota, Ordoudi, Stella A.Aff1, Aff2, Nakas, AlexandrosAff2, Aff3, Assimopoulou, Andreana N.Aff2, Aff3, Mantzouridou, Fani Th.Aff1, Aff2, IDs11947023032110_cor5 |
| المصدر: | Food and Bioprocess Technology: An International Journal. 17(6):1462-1478 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 19355130 19355149 |
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| DOI: | 10.1007/s11947-023-03211-0 |