Current status and future challenges of table olive processing wastewater valorization

Author:

Papadaki Eugenia,Mantzouridou Fani Th

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference90 articles.

1. La aceituna de mesa: nociones sobre sus características, elaboración y cualidades, first ed., Aceituna de Mesa Fundación para el Fomento y Promoción;Estrada Cabezas;Sevilla,2011

2. Microbiological quality and biophenol content of hot air-dried Thassos cv. table olives upon storage;Mantzouridou;Eur. J. Lipid Sci. Technol.,2011

3. International Olive Oil Council (IOC). Economic: World Table Olive Figures (2016), Madrid [Online] Available at: http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures [accessed April 2016]

4. Olive fermentation brine: biotechnological potentialities and valorization;Fendri;Environ. Technol.,2013

5. Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing;Parinos;J. Hazard. Mater.,2007

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