Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives

  1. Segovia-Bravo, K.A.
  2. Arroyo-López, F.N.
  3. García-García, P.
  4. Durán-Quintana, M.C.
  5. Garrido-Fernández, A.
Journal:
Journal of Food Science

ISSN: 0022-1147

Year of publication: 2007

Volume: 72

Issue: 4

Type: Article

DOI: 10.1111/J.1750-3841.2007.00323.X GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus