Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives
Naturally fermented black table olives are processed at low pH in the presence of high sodium chloride concentrations ranging from 8 to 12% (<i>w v</i><sup>−1</sup>). Reducing the salt content of brine has become an urgent issue as it is responsible for several health and environmental problems. The...
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2022-10-01
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| Schriftenreihe: | Microorganisms |
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| Online-Zugang: | https://www.mdpi.com/2076-2607/10/10/2049 |
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