Durán Quintana, M. C., Unidad de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

• Grasas y Aceites Vol. 43 No. 4 (1992) - Research
  Characteristics of the fermentation process that occurs during the storage in brine of Hojiblanca cultivar, used to elaborate ripe olives
  Abstract  PDF