Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility.
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M. Tufariello | A. Logrieco | A. Cardinali | V. Linsalata | G. Bleve | G. Mita | I. D'Antuono | F. Minervini | A. Garbetta | A. Bruno | I. D’Antuono