Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters

The effect of different packing conditions on sorbate stability was studied in Spanish-type green table olives stored for up to one year. The factors studied were preservation treatment (pasteurisation vs. non-pasteurisation), storage temperature (room temperature vs refrigeration), packaging materi...

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