Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously...

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Detalles Bibliográficos
Autores principales: López-López, Antonio, Moreno-Baquero, José M., Rodríguez-Gómez, Francisco, García-García, Pedro, Garrido-Fernández, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6028594/
https://www.ncbi.nlm.nih.gov/pubmed/29998110
http://dx.doi.org/10.3389/fnut.2018.00053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6028594/
https://www.ncbi.nlm.nih.gov/pubmed/29998110
http://dx.doi.org/10.3389/fnut.2018.00053

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