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Updated: May 22, 2025

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Fermented olives (Olea europaea L.): A detailed insight into morphological changes and phenolic profile from harvest

Tea Burin1, Mariana Cecilia Grohar1, Jerneja Jakopic1

  • 1University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.

Food Chemistry: X
|March 17, 2025
PubMed

Keywords:
antioxidant capacitybrinedebitteringfermentationoleuropeinpickling

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