Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations.

MLA

López-García, Elio, et al. “Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations.” Fermentation (Basel), vol. 8, no. 9, Sept. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.3390/fermentation8090441.

APA

López-García, E., Benítez-Cabello, A., Rodríguez-Gómez, F., Martín-Arranz, V., Garrido-Fernández, A., & Arroyo-López, F. N. (2022). Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations. Fermentation (Basel), 8(9), N.PAG. https://doi.org/10.3390/fermentation8090441

Chicago

López-García, Elio, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Virginia Martín-Arranz, Antonio Garrido-Fernández, and Francisco Noé Arroyo-López. 2022. “Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations.” Fermentation (Basel) 8 (9): N.PAG. doi:10.3390/fermentation8090441.