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How to Cite | Author Information | Publication History
International Journal of Clinical & Medical Microbiology Volume 1 (2016), Article ID 1:IJCMM-117, 5 pages
https://doi.org/10.15344/2456-4028/2016/117
Research Article
Evolution of the Microbial Community During Traditional Fermentation of Globe Artichoke Immature Inflorescence

Spiros Paramithiotis1*, Agapi I. Doulgeraki2, Alexandra Vrelli1, George-John E. Nychas2 and Eleftherios H. Drosinos1

1Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens
2Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens
Dr. Spiros Paramithiotis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece; E-mail: sdp@aua.gr
26 July 2016; 17 December 2016; 19 December 2016
Paramithiotis S, Doulgeraki AI, Vrelli A, Nychas GJE, Drosinos EH (2016) Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens. Int J Clin Med Microbiol 1: 117. doi: https://doi.org/10.15344/2456-4028/2016/117
© 2016 Paramithiotis et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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