A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

Food Microbiology

Volumn 28, Issue 7, 2011, Pages 1301-1307

  Panagou, E Z ^a   Hondrodimou, O ^a   Mallouchos, A ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Calcium chloride; Fermentation; Mineral elements; Natural black olives; Organoleptic assessment; Potassium chloride; Sodium chloride

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; CHEMISTRY; FERMENTATION; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; OLIVE TREE; PH;

FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; OLEA; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; OLEACEAE;

EID: 80051471963     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.05.008     Document Type: Article

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