Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations

Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered (butyric, sulfidic, and putrid) and non-altered (norm...

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Detalles Bibliográficos
Autores principales: Garrido-Fernández, Antonio, Montaño, Alfredo, Cortés-Delgado, Amparo, Rodríguez-Gómez, Francisco, Arroyo-López, Francisco Noé
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225193/
https://www.ncbi.nlm.nih.gov/pubmed/34073901
http://dx.doi.org/10.3390/foods10061182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8225193/
https://www.ncbi.nlm.nih.gov/pubmed/34073901
http://dx.doi.org/10.3390/foods10061182

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