Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected De...

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Bibliographic Details
Published in:Front Microbiol
Main Authors: Rodríguez-Gómez, Francisco, Ruiz-Bellido, Miguel Á., Romero-Gil, Verónica, Benítez-Cabello, Antonio, Garrido-Fernández, Antonio, Arroyo-López, Francisco N.
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2017
Subjects:
Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5682407/
https://ncbi.nlm.nih.gov/pubmed/29167665
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2017.02209
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