[1]
Douieb, H., Benlemlih, M. and Errachidi, F. 2010. Improvement of the lactic acid fermentation of capers through an experimental factorial design (Capparis spinosa L). Grasas y Aceites. 61, 4 (Dec. 2010), 398–403. DOI:https://doi.org/10.3989/gya.010510.