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Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives
Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected De...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682407/ https://www.ncbi.nlm.nih.gov/pubmed/29167665 http://dx.doi.org/10.3389/fmicb.2017.02209 |