Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives
Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected De...
Main Authors: | Francisco Rodríguez-Gómez, Miguel Á. Ruiz-Bellido, Verónica Romero-Gil, Antonio Benítez-Cabello, Antonio Garrido-Fernández, Francisco N. Arroyo-López |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2017-11-01
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Series: | Frontiers in Microbiology |
Subjects: | |
Online Access: | http://journal.frontiersin.org/article/10.3389/fmicb.2017.02209/full |
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