Traditional and industrial oven-dry processing of olive fruits: influence on textural properties, cell wall polysaccharide composition, and enzymatic activity

✍ Scribed by Susana M. Cardoso; Isabel Mafra; Ana Reis; António S. Barros; Cláudia Nunes; Dominique M. R. Georget; Andrew C. Smith; Jorge Saraiva; Keith W. Waldron; Manuel A. Coimbra

• Book ID: 105900141
• Publisher: Springer
• Year: 2009
• Tongue: English
• Weight: 501 KB
• Volume: 229
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-009-1074-4