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Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of...

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Detalles Bibliográficos
Autores principales: Ataollahi Eshkour, Mahnaz, Ghorbani-HasanSaraei, Azade, Rafe, Ali, Shahidi, Seyed-Ahmad, Naghizadeh Raeisi, Shahram
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418801/
https://www.ncbi.nlm.nih.gov/pubmed/37569239
http://dx.doi.org/10.3390/foods12152970