António Garrido-Fernández

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In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable(More)
This work evaluates the use of two multifunctional starters of Lactobacillus pentosus species (TOMC LAB2 and TOMC LAB4) during elaboration of Manzanilla olive fruits processed according to the(More)
This work examines the formation of poly-microbial communities adhered to the epidermis of natural green Gordal olives and the application of different methodologies for recovery and counting of the(More)