Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives-Reference-Cited by-同舟云学术

Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives

Published:2018-10-31 Issue:4 Volume:99 Page:1804-1811
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sánchez-Rodríguez Lucía¹^ORCID,Corell Mireia²³,Hernández Francisca⁴^ORCID,Sendra Esther⁵,Moriana Alfonso²³,Carbonell-Barrachina Ángel A¹^ORCID

Affiliation:

1. Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela; Universidad Miguel Hernández de Elche, Research Group “Food Quality and Safety”; Alicante Spain

2. Departamento de ciencias Agroforestales, ETSIA; Universidad de Sevilla; Sevilla Spain

3. Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS); Carretera de Utrera, km 1, 41013 Sevilla Spain

4. Department of Plant Science and Microbiology, Escuela Politécnica Superior de Orihuela; Universidad Miguel Hernández de Elche, Research Group “Plant Production and Technology”; Alicante Spain

5. Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela; Universidad Miguel Hernández de Elche, Research Group “IPOA”; Alicante Spain

Funder

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9373/fullpdf

Reference30 articles.

1. ASEMESA 2018 http://www.asemesa.es/content/datos_generales_del_sector

2. ASEMESA 2018 http://www.asemesa.es/core_media/asemesa/La%20aceituna/Manzanilla%20de%20Sevilla.pdf

3. Quality attributes of table olives as affected by regulated deficit irrigation;Cano-Lamadrid;LWT - Food Sci Technol,2015