Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.

Miriana DuranteMaria TufarielloLuca TommasiMarcello Salvatore LenucciGianluca BleveGiovanni Mita

Published in: Journal of the science of food and agriculture (2017)

The present study demonstrates that fermented table olives are an excellent natural source of unsaturated fatty acids, as well as being nutritionally important health-promoting bioactive compounds. © 2017 Society of Chemical Industry.

Keyphrases

fatty acid
public health
healthcare
mental health
microbial community
lactic acid
social media