HIGHLIGHTS
- who: Nicolina Timpanaro and colleagues from the Department of Agriculture, Food and Environment, University of Catania, Catania, Italy have published the research work: Comparing Spanish-Style and Natural Fermentation Methods to Valorise Carolea, Nocellara Messinese and Leccino as Table Olives, in the Journal: Horticulturae 2023, 496 of 14/04/2023
- what: This paper presents the results of the transformation into of drupes belonging to three Italian cultivars: Carolea and Nocellara widely used for virgin olive oil production by using the two most common to produce fermented olives: the method (SS) and the (NF). The aim . . .
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