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Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives
This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously...
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| Publicado no: | Front Nutr |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6028594/ https://ncbi.nlm.nih.gov/pubmed/29998110 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2018.00053 |
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