Effect of post-fermentation storage on Spanish-style green Manzanilla olives

LWT

Volumn 57, Issue 2, 2014, Pages 789-793

  Rodriguez Gomez F ^a   Lopez Lopez A ^a   Romero Gil, V ^a   Arroyo Lopez F N ^a   Moreno Baquero, J M ^a   Garrido Fernandez A ^a   Garcia Garcia P ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Lactic acid bacteria; Packaging; Post fermentation storage; Principal component analysis; Tableolive

Indexed keywords

BACTERIA; FERMENTATION; FRUITS; LACTIC ACID; MULTIVARIANT ANALYSIS; SENSORY ANALYSIS; SODIUM CHLORIDE;

COLOR INDEX; LACTIC ACID BACTERIA; MULTIVARIATE STATISTICAL ANALYSIS; PHYSICO-CHEMICALS; POST-FERMENTATION STORAGE; PRINCIPAL-COMPONENT ANALYSIS; SENSORY SCORES; TABLEOLIVE; TITRATABLE ACIDITY; WORK STUDY;

PRINCIPAL COMPONENT ANALYSIS;

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 84896548665     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.041     Document Type: Article

References (8)

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