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Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties

Author:
Cardoso, Susana M., Mafra, Isabel, Reis, Ana, Nunes, Cláudia, Saraiva, Jorge A., Coimbra, Manuel A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.1 pp. 153-160
ISSN:
0023-6438
Subject:
olives, Olea europaea, fermentation, ripening, cell walls, cell wall components, brining, food storage, lactic acid bacteria, yeasts, multiple strain starters, pectins, polysaccharides, polygalacturonase, xylan, cellulases, beta-galactosidase, proteinases, peroxidase, catechol oxidase
Agid:
2205081