Cargando…
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...
| Autores principales: | , , , , |
|---|---|
| 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 |