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Describes the olfactory–gustatory sensation in which acids generally produced by fermentation are predominant, as well as the foodstuffs that produce this sensation.
Some factors that contribute to this sensation are related to the fermentation, for example the lactic or acetic fermentation, of a food product.
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IOC Newsletter 161
Madrid / 31.03.2021
Here is the latest edition of the IOC newsletter. It is our duty, but above all our pleasure, to give our dear readers the latest news from the olive oil sectors in our member countries and around the world. In addition to...
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