作者: Hajar Kiai , Jihane Raiti , Abdelilah El Abbassi , Abdellatif Hafidi
DOI: 10.1080/15538362.2020.1785986
关键词:
摘要: Changes in physical and chemical profiles during spontaneous fermentation of olives from the Moroccan Picholine cultivar at two degrees ripeness (green purple stages) were investigated bo...