Temas
Mostrando ítems 1-2 de 2
-
A simple model of the diffusion phenomena taking place during the debittering process of green table olives
(Instituto de la Grasa, CSIC (España), 2011)The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive ... -
Antifungal activity of native yeasts from different microenvironments against Colletotrichum gloeosporioides on ripe olive fruits
(2017-03)Anthracnose is a fungal disease caused by Colletotrichum species, which mainly affects olive fruits during ripening. The use of yeasts from related and unrelated microenvironments in the control of plant pathogens has ...