Correlation between Soaking Conditions, Cation Content of Cell Wall, and Olive Firmness during “Spanish Green Olive” Processing

✍ Scribed by Jiménez, Ana; Heredia, Antonia; Guillén, Rafael; Fernández-Bolaños, Juan

• Book ID: 120321814
• Publisher: American Chemical Society
• Year: 1997
• Tongue: English
• Weight: 393 KB
• Volume: 45
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf9606868