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A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content
Naturally fermented black table olives are usually processed in brine with low pH and high NaCl content. Because salt is responsible for several cardiovascular problems, methods are needed to decrease the salt (NaCl) content in olive pulp. This study investigated a new natural processing system wher...
| 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/PMC10648354/ https://www.ncbi.nlm.nih.gov/pubmed/37959072 http://dx.doi.org/10.3390/foods12213950 |