title: Estudio microbiológico comparativo de la fermentación industrial de alcaparrones en la provincia de Jaén
abstract: Caper is a native Mediterranean plant whose distribution stretches from the Atlantic coasts of the Canary Islands and Morocco to the Black Sea, Crimea and Armenia, and eastward to the Caspian Sea and into Iran. Traditional fermented caper berries are highly appreciated for their unique organoleptic properties in the South of Spain. Over centuries fermentation has taken place in households and only for private consumption. However, in the last decades, a few local pickles enterprises have been ma
journal: Dialnet (Universidad de la Rioja)