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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| 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 |