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Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives. Food Chem. 2013 Jun 01; 138(2-3):2043-9.

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Funded by the NIH National Center for Advancing Translational Sciences through its Clinical and Translational Science Awards Program, grant number UL1TR002541.