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- Schaide, Thaís, et al. Show all 5 Authors
- Journal of food science and technology 2019 v.56 no.6 pp. 3001-3013
- Saccharomyces cerevisiae; bitterness; fermentation; leaf extracts; nutritive value; olives; phenols; starter cultures; yeasts
- ... Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table oli ...