The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives
This study aimed at evaluating the effectiveness of seasoning Cobrançosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines. Olives were fermented in two different salt combinations: Brine A, containing 8...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2018-12-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/10.3934/agrfood.2018.4.521/fulltext.html |