| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405048 | LWT - Food Science and Technology | 2013 | 8 Pages |
Abstract
⺠New fortified in Zn table olive products were developed. ⺠Addition of Zn in the packing brine always improved firmness in table olive. ⺠Zn content in olive flesh was inversely linked to bitterness and saltiness. ⺠15 g olive flesh packed with 0.075% ZnCl2 provides about 10% of the Zn RDI.
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Authors
J. Bautista-Gallego, J.M. Moreno-Baquero, A. Garrido-Fernández, A. López-López,