Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature
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DOI: 10.1016/j.lwt.2016.10.027
Abstract: Abstract Spanish-style green table olives pasteurized and stored in two types of pasteurizable plastic pouches and glass bottles were analyzed for color parameters and volatile components after 6.5 months of storage at 30 °C. Color parameters… read more here.
Keywords: color; style green; green table; olives pasteurized ... See more keywords