Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

  • Roberto Ambra, Sabrina Lucchetti, Elisabetta Moneta, Marina Peparaio, Nicoletta Nardo, Irene Baiamonte, Maria Gabriella Di Costanzo, Eleonora Saggia Civitelli, Gianni Pastore
  • International Journal of Food Science & Technology, December 2016, Wiley
  • DOI: 10.1111/ijfs.13319

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http://dx.doi.org/10.1111/ijfs.13319

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