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Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilization
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Orientador(es)
Resumo(s)
Research has been carried out to ascertain the influence of Lactobacillus pentosus DSM 16366 as freeze-dried cells and culture in nutritive media on fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ Spanish style green table olives. Results showed that there were no relevant differences on spontaneously or induced fermented fruit when comparing those compositions.
Descrição
Palavras-chave
Olea europaea Lactobacillus pentosus Erytrodiol Uvaol Mediterranean diet
Contexto Educativo
Citação
PINTADO, Cristina Miguel [et al.] (2012) - Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilization. Acta Horticulturae. Vol. 949, p. 469-472. DOI: https://doi.org/10.17660/ActaHortic.2012.949.69
Editora
ISHS