Storage quality in different brines of pickled capers (Capparis spp).
Middle sized buds of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood collected from wild plants were pickled for two months. The buds after the fermentation were processed in 10% and 20% brines. Storage stability of the fermented capers was determined by phys...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Consejo Superior de Investigaciones Científicas
1999-08-01
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| Serie: | Grasas y Aceites |
| Soggetti: | |
| Accesso online: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/666 |
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