Effect of Spanish-style processing on the quality attributes of HydroSOStainable green olives.
Lucía Sánchez-RodríguezMireia CorellFrancisca HernándezEsther SendraAlfonso MorianaAngel Antonio Carbonell-BarrachinaPublished 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.