Traditional and industrial oven-dry processing of olive fruits: influence on textural properties, cell wall polysaccharide composition, and enzymatic activity

Cardoso S. M., Mafra I., Reis A., Barros A. S., Nunes C., Georget D. M. R., Smith A. C., Saraiva J., Waldron K. W., Coimbra M. A.. (2009)

European Food Research and Technology, 229, 415-425