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Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics

Antonio López-López1, Joaquín Bautista-Gallego1, José María Moreno-Baquero1

  • 1Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46, 41013 Sevilla, Spain.

Food Chemistry
|June 11, 2016
PubMed

Keywords:
Calcium chlorideManzanilla green olivesMineral nutrientPLSPotassium chlorideSalt substitutionSensory characteristicsSodium chloride

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