Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

Grasas y Aceites

Volumn 65, Issue 1, 2014, Pages

  Fadda, C ^a   Del Caro, A ^a   Sanguinetti, A M ^a   Piga, A ^a  

^a Dipartimento di Agraria   (Italy)

Author keywords

Antioxidant activity; Natural Fermentation; Sensory analysis; Texture; Texture profile analysis; Tonda di Cagliari

Indexed keywords

EID: 84894262850     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.037213     Document Type: Article

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