Physicochemical and microbiological assessment of commercial dehydrated black olives

Author:

García-Serrano Pedro,Brenes-Álvarez Mercedes,Romero ConcepciónORCID,Medina EduardoORCID,García-García PedroORCID,Brenes ManuelORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

1. Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process;Alexandraki;LWT--Food Science and Technology,2014

2. Codex standard for table olives. Codex stan. 66-1981,2013

3. Oinotria table olives: Quality evaluation during ripening and processing by biomolecular components;Borzillo;European Food Research and Technology,2000

4. Antioxidant capacity and phenolic profile of table olives from the Greek market;Boskou;Food Chemistry,2006

5. Drying ability of whole black olive (Olea europea L.) fruits in Kabylian region (North-East Algeria);Boukhiar;Indian Journal of Traditional Knowledge,2017

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