article · CyTA - Journal of Food

Enhancing the fermentation of unsalted Moroccan picholine green olives through heat-shock treatment, <i>Lactiplantibacillus plantarum</i> S61 inoculation and orange peel addition

20241 citationOpen accessMohamed I University

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Research topics

Essential Oils and Antimicrobial Activity
Edible Oils Quality and Analysis
Plant biochemistry and biosynthesis

Sustainable Development Goals

2Zero Hunger

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DOI: 10.1080/19476337.2024.2384610

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