Microbiological and Physicochemical Changes in Natural Green Heat-Shocked <i>Aloreña de Málaga</i> Table Olives.

Front Microbiol · 2017 · PMC5682407 · PMID 29167665

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a slight trendno p-value reported

Concerning physicochemical data, pH ranged from 3.59 (CA-H) to 4.04 (FG-C) at the 41st day of packaging, with a slight trend to increase as the packaging time progressed.

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