[1]
Mourad, K. and Nour-Eddine, K. 2006. Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum. Grasas y Aceites. 57, 3 (Sep. 2006), 292–300. DOI:https://doi.org/10.3989/gya.2006.v57.i3.51.