Correlation between Soaking Conditions, Cation Content of Cell Wall, and Olive Firmness during “Spanish Green Olive” Processing
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Apartado 1078, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9606868
Reference25 articles.
1. NMR-Studies of the Interaction of Metal Ions with Poly(1,4-hexuronates). I. Chelation of Europium Ions by D-Galacturonic Acid.
2. INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF OLIVES IN ACID CONDITIONS
3. Softening of Cucumber Pickles by Cx-Cellulase and Its Inhibition by Calcium
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