Quality Improvement of Green Table Olive cv. ‘Domat’ (Olea europaea L.) Grown in Turkey Using Different De-Bittering Methods
<p><span style="font-size: x-small;">The most basic step in table olive production is de-bittering. Olives contain bitter flavor compounds such as oleuropein, and their presence precludes the consumption of fresh fruits. Oleuropein can be removed by natural methods (e.g., using...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2013-05-01
|
| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Online Access: | http://www.notulaebotanicae.ro/index.php/nbha/article/view/8974 |