The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content

The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style (plain and stuffed with pepper paste) and DOP Al...

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Detalles Bibliográficos
Autores principales: López-López, Antonio, Moreno-Baquero, José María, Garrido-Fernández, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297042/
https://www.ncbi.nlm.nih.gov/pubmed/37372518
http://dx.doi.org/10.3390/foods12122307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297042/
https://www.ncbi.nlm.nih.gov/pubmed/37372518
http://dx.doi.org/10.3390/foods12122307

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