Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives

LWT

Volumn 53, Issue 1, 2013, Pages 113-119

  Vergara, Javier Villegas ^a   Blana, Vassiliki ^b   Mallouchos, Athanasios ^b   Stamatiou, Anastasios ^b   Panagou, Efstathios Z ^b  

^a UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Acidification; Chemometrics; Fermentation; Green olives; Methanol; Organic acids; Volatile compounds

Indexed keywords

ACIDIFICATION; CARBON DIOXIDE; CHLORINE COMPOUNDS; ETHANOL; FERMENTATION; LACTIC ACID; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

CHEMOMETRIC ANALYSIS; CHEMOMETRICES; GREEN OLIVE; HCL ACID; LACTIC ACID BACTERIA; MICROBIAL GROWTH; ORGANIC VOLATILES; PROCESS-BASED; TABLE OLIVES; VOLATILE COMPOUNDS;

METHANOL;

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 84876741208     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.03.003     Document Type: Article

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