Effect of different fermentation processes on the phytochemical properties of green table Olives
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DOI: 10.1590/0100-29452020409
Abstract: 4Department of Nutrition and Food Technology, Jordan University of Science and Technology. Irbid, Jordan. E-mails: sana_gammoh@hotmail. com; [email protected]; [email protected] Abstract Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives.… read more here.
Keywords: fermentation methods; content; fermentation; effect ... See more keywords