Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging

Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl(2), and MgCl(2) in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla olives, maintaining the salt-mixture level...

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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/PMC10573020/
https://www.ncbi.nlm.nih.gov/pubmed/37835215
http://dx.doi.org/10.3390/foods12193561

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573020/
https://www.ncbi.nlm.nih.gov/pubmed/37835215
http://dx.doi.org/10.3390/foods12193561

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