Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions
39 Páginas; 2 Tablas; 8 Figuras
| Authors: | , |
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| Format: | article |
| Status: | Versión aceptada para publicación |
| Publication Date: | 2018 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/164279 |
| Online Access: | http://hdl.handle.net/10261/164279 |
| Access Level: | Open access |
| Keyword: | Allomerized derivative Alkaline treatments Carotenoids Castelvetrano-style Chlorophyll Cu-chlorophyll complexes Shelf-life Table olive |
| Summary: | 39 Páginas; 2 Tablas; 8 Figuras |
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