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The work studies the physicochemical, microbiological, and sensory changes which take place during the post-fermentation storage phase of Spanish-style green Manzanilla olives, achieved mainly by increasing NaCl to up to ∼90 g/L. The storage caused: i) an overall significant titratable acidity decrease and combined acidity increase, ii) a degradation of the texture of the fruits, iii) a considerable...
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