Traditional and industrial oven-dry processing of olive...

European Food Research and Technology 2009 / 07 Vol. 229; Iss. 3

Traditional and industrial oven-dry processing of olive fruits: influence on textural properties, cell wall polysaccharide composition, and enzymatic activity

Susana M. Cardoso, Isabel Mafra, Ana Reis, António S. Barros, Cláudia Nunes, Dominique M. R. Georget, Andrew C. Smith, Jorge Saraiva, Keith W. Waldron, Manuel A. Coimbra
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Volume:
229
Language:
english
Pages:
11
DOI:
10.1007/s00217-009-1074-4
Date:
July, 2009
File:
PDF, 501 KB
english, 2009
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