Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives.

Lucía Sánchez-RodríguezMireia CorellFrancisca Hernández-GarcíaEsther SendraAlfonso MorianaAngel Antonio Carbonell-Barrachina

Published in: Journal of the science of food and agriculture (2018)

HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. © 2018 Society of Chemical Industry.

Keyphrases

quality improvement
genome wide
risk assessment
gene expression
dna methylation
human health