MOURAD, K.; NOUR-EDDINE, K. 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, [S. l.], v. 57, n. 3, p. 292–300, 2006. DOI: 10.3989/gya.2006.v57.i3.51. Disponível em: Acesso em: 8 feb. 2023.