English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Table olives are one of the most popular fermented traditional food products in Mediterranean countries and their world consumption is continuously increasing. Spain, Greece, and Italy are among the world’s leading manufacturers, together supply almost 30% of annual world olive production which exceeds 2.4 million tons/year (IOC 2016; Rodríguez-Gómez et al., 2017). Italy is the third most important producer in the world; with about 96,000 tons/year of table olives (D’Antuono et al., 2018).

Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese)