Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives (2017) Randazzo, Cinzia Lucia Todaro, Aldo Pino, Alessandra Pitino, Iole Corona, Onofrio Caggia, C. Food microbiology Núm. 65 Pág. 136-148

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Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production Vol. 69 Núm. 3 Pág. 265 		2018 Grasas y aceites
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