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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2018
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| Materias: | |
| 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 |