Editorial: New Trends in Table Olive Fermentation

• Joaquin Bautista-Gallego,
• Francisco N. Arroyo-López,
• Albert Bordons,
• Rufino Jiménez-Díaz

Affiliations

Joaquin Bautista-Gallego

Food Biotechnology Department, Instituto de la Grasa, CSIC, University Campus Pablo de Olavide, Seville, Spain

Francisco N. Arroyo-López

Food Biotechnology Department, Instituto de la Grasa, CSIC, University Campus Pablo de Olavide, Seville, Spain

Albert Bordons

Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain

Rufino Jiménez-Díaz

Food Biotechnology Department, Instituto de la Grasa, CSIC, University Campus Pablo de Olavide, Seville, Spain