Quality of lipid fraction during Spanish-style table olives processing of Sigoise and Azzeradj cultivars
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DOI: 10.1016/j.foodcont.2019.107059
Abstract: Abstract This work aimed to study the effect of different steps of Spanish-style processing (raw olives, lye treatment, washing, and fermentation) on the oil quality index (Acidity, peroxide value (PV) and extinction coefficient UV at… read more here.
Keywords: spanish style; quality; sigoise azzeradj; lipid fraction ... See more keywords