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Table olive fermentation using a potentially probiotic lactic acid bacterium strain: effects upon microbiological, physicochemical, nutritional, and sensory profiles of final product

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1. sigarra:589748
2. https://hdl.handle.net/10216/144931
3. 203166922

Identifer	oai:union.ndltd.org:up.pt/oai:repositorio-aberto.up.pt:10216/144931
Date	09 October 2025
Creators	Joana Coimbra Silva Marques Gomes
Contributors	Faculdade de Engenharia
Source Sets	Universidade do Porto
Language	English
Detected Language	English
Type	Dissertação
Format	application/pdf
Rights	embargoedAccess