VERONICA ROMERO GIL2026-01-292026-01-29202210.1016/j.fm.2022.1040822-s2.0-85133743555https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35197Food ScienceMicrobiologyFood ScienceMicrobiologyFungal biodiversity in commercial table olive packagesresearch article