Elaboration of Table Olives: Assessment of New Olive Genotypes
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DOI: 10.1002/ejlt.201800008
Abstract: Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits,… read more here.
Keywords: style black; ripe olives; black ripe; spanish style ... See more keywords
Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce
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DOI: 10.3390/foods14234049
Abstract: Sichuan-style black soybean soy sauce is a traditional fermented condiment renowned for its complex and regionally distinctive flavor profile. This study systematically investigated the physicochemical properties, flavor compounds, and microbial succession during six months of… read more here.
Keywords: succession; microbial succession; style black; sichuan style ... See more keywords