Open AccessThe effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives
Author(s) -
P. Pires-Cabral,
Tânia Barros,
Tânia Mateus,
J. J. T. M. Prata,
Célia Quintas
Publication year - 2018
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2018.4.521
Subject(s) - seasoning , brine , food science , fermentation , chemistry , sodium , flavor , potassium , ingredient , organoleptic , raw material , organic chemistry