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Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the la...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7231206/ https://ncbi.nlm.nih.gov/pubmed/32325961 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040514 |
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