Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy)

‘Oliva di Gaeta’ is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparation called the ‘Itrana’ method. In this work, we investigated how variations in the duration of the initial water ferment...

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Detalles Bibliográficos
Autores principales: Sacchi, Raffaele, Corrado, Giandomenico, Basile, Boris, Mandarello, Daniele, Ambrosino, Maria Luisa, Paduano, Antonello, Savarese, Maria, Caporaso, Nicola, Aponte, Maria, Genovese, Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698976/
https://www.ncbi.nlm.nih.gov/pubmed/36432200
http://dx.doi.org/10.3390/molecules27228100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698976/
https://www.ncbi.nlm.nih.gov/pubmed/36432200
http://dx.doi.org/10.3390/molecules27228100

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