Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps
The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/245 |