Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and <i>Saccharomyces cerevisiae</i>.

Molecules · 2022 · PMC8950053 · PMID 35335389

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a decreasing trendno p-value reported

For the “Final evaluation” of the product, the values ranged from 4.6 to 7.5 showing a decreasing trend during storage.

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