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Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.

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第一作者： Mahnaz,Ataollahi Eshkour

第一单位： Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran.

作者： Mahnaz,Ataollahi Eshkour ^[1] ; Azade,Ghorbani-HasanSaraei ^[1] ; Ali,Rafe ^[2] ; Seyed-Ahmad,Shahidi ^[1] ; Shahram,Naghizadeh Raeisi ^[1]

作者单位： Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran. ^[1] Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran. ^[2]

关键词 Iranian cultivars black olive calcium salts phenolic compounds texture

DOI 10.3390/foods12152970

PMID 37569239

发布时间 2023-08-14

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Foods (Basel, Switzerland)

2023年12卷15期

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Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.

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Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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