Cargando…
Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars
Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metagenomic study. Sugars, ethanol, glycerol, organic acid...
Autores principales: | Ruiz-Barba, José Luis, Sánchez, Antonio Higinio, López-López, Antonio, Cortés-Delgado, Amparo, Montaño, Alfredo |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297402/ https://www.ncbi.nlm.nih.gov/pubmed/37372597 http://dx.doi.org/10.3390/foods12122386 |
Ejemplares similares
-
Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars
por: López-López, Antonio, et al.
Publicado: (2019) -
Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches
por: López-López, Antonio, et al.
Publicado: (2020) -
Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations
por: Garrido-Fernández, Antonio, et al.
Publicado: (2021) -
Data on fatty acid profiles of green Spanish-style Gordal table olives studied by compositional analysis
por: Garrido-Fernández, A., et al.
Publicado: (2017) -
Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives
por: de Castro, Antonio, et al.
Publicado: (2018)