Data on green Spanish-style Manzanilla table olives fermented in salt mixtures

This article contains processed data related to the research published in “Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives” [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermen...

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Detalles Bibliográficos
Autores principales: López-López, Antonio, Bautista-Gallego, Joaquín, Moreno-Baquero, José María, Garrido-Fernández, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4949811/
https://www.ncbi.nlm.nih.gov/pubmed/27508222
http://dx.doi.org/10.1016/j.dib.2016.06.036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4949811/
https://www.ncbi.nlm.nih.gov/pubmed/27508222
http://dx.doi.org/10.1016/j.dib.2016.06.036

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