Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging

Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl₂, and MgCl₂ in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla olives, maintaining the s...

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Autors principals:	Antonio López-López, José María Moreno-Baquero, Antonio Garrido-Fernández
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-09-01
Col·lecció:	Foods
Matèries:	table olive packaging sodium substitution calcium potassium magnesium physicochemical characteristics
Accés en línia:	https://www.mdpi.com/2304-8158/12/19/3561
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