The renewed interest of consumers for high-quality food products with enhanced nutritional properties, such as bioactive compounds, dietary fibers, fatty acids and antioxidants, resulted in an increasing trend in the production of processed olives in recent years, which is expected to reach 2.9 million tons in the 2019/2020 season [ 1 ].
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Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis.
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