Changes in volatile composition during the processing and storage of black ripe olives
Author:
Funder
Ministry of Economy and Competitiveness
Spanish government through Project
European Regional Development Fund
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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2. Quality attributes of table olives as affected by regulated deficit irrigation;Cano-Lamadrid;LWT - Food Science and Technology,2015
3. Industrial implementation of black ripe olive storage under acid conditions;de Castro;Journal of Food Engineering,2007
4. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives;de Castro;Food Chemistry,2019
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