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Effect of partial substitution of sodium with potassium chl..:
Ambra, Roberto
;
Lucchetti, Sabrina
;
Moneta, Elisabetta
...
International Journal of Food Science & Technology. 52 (2016) 3 - p. 662-670 , 2016
Link:
https://doi.org/10.1111/ijfs.13319
RT Journal T1 <Title>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</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13319&Exemplar=1&LAN=DE A1 Ambra, Roberto A1 Lucchetti, Sabrina A1 Moneta, Elisabetta A1 Peparaio, Marina A1 Nardo, Nicoletta A1 Baiamonte, Irene A1 Di Costanzo, Maria Gabriella A1 Saggia Civitelli, Eleonora A1 Pastore, Gianni PB Wiley YR 2016 SN 0950-5423 JF International Journal of Food Science & Technology VO 52 IS 3 SP 662 OP 670 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13319 DO https://doi.org/10.1111/ijfs.13319 SF ELIB - SuUB Bremen
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