Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Caceres) olives were processed at an industrial scale in tabl...

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Detalles Bibliográficos
Autores principales: Martín-Vertedor, Daniel, Schaide, Thaís, Boselli, Emanuele, Martínez, Manuel, Arias-Calderón, Rocío, Pérez-Nevado, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003629/
https://www.ncbi.nlm.nih.gov/pubmed/33804683
http://dx.doi.org/10.3390/foods10030666

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003629/
https://www.ncbi.nlm.nih.gov/pubmed/33804683
http://dx.doi.org/10.3390/foods10030666

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