Factors Affecting the “Spanish Green Olive” Process: Their Influence on Final Texture and Industrial Losses
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 4065-4070
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Changes in Texture and Cell Wall Polysaccharides of Olive Fruit during "Spanish Green Olive" ProcessingJournal of Agricultural and Food Chemistry, 1995
- The effects of acidification and temperature during washing of Spanish‐style green olives on the fermentation processJournal of the Science of Food and Agriculture, 1995
- Activity of glycosidases during development and ripening of olive fruitEuropean Food Research and Technology, 1993
- New method for quantitative determination of uronic acidsAnalytical Biochemistry, 1973