Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue

Publication date: Available online 21 May 2020Source: Food ControlAuthor(s): Daniel Martín-Vertedor, Nuno Rodrigues, Ítala M.G. Marx, Ana C.A. Veloso, António M. Peres, José Alberto Pereira

Source: Food Control - May 22, 2020 Category: Food Science Source Type: research