L. Catulo

发表

Biotechnology of olive fermentation of 'Galega' Portuguese variety

Manuela Oliveira, Sandra L. Silva, C. Peres, 2004 .

THE ROLE OF BACTERIOCIN PRODUCERS IN TABLE-OLIVE FERMENTATION

A. Delgado, C. Peres, F. Quintans, 2008 .

Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production

C. Peres, D. Brito, L. Catulo, 2008 .

COMPOSITION OF BRINES FROM OLIVE FERMENTATIONS WITH SPECIFIC LACTIC STARTERS

C. Peres, F. Leitão, L. Vilas-Boas, 1999 .

TABLE OLIVE FERMENTATION OF GALEGA PORTUGUESE VARIETY. MICROBIOLOGICAL, PHYSICO-CHEMICAL AND SENSORIAL ASPECTS

Sandra L. Silva, C. Peres, M. L. Gomes, 2002 .