Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of Olea europaea Carolea and Leucocarpa cvs. were immersed in dif...

Descripción completa

Detalles Bibliográficos
Autores principales: Lanza, Barbara, Di Marco, Sara, Simone, Nicola, Di Marco, Carlo, Gabriele, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142713/
https://www.ncbi.nlm.nih.gov/pubmed/32155906
http://dx.doi.org/10.3390/foods9030301

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142713/
https://www.ncbi.nlm.nih.gov/pubmed/32155906
http://dx.doi.org/10.3390/foods9030301

Ejemplares similares