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Data disclosed that the nutritional value of dining table olives depends mainly in the balanced profile of polyunsaturated and monounsaturated efas plus the articles of health-promoting phenolic compounds, which are well retained in natural table olives. Researches from the usage of low-salt brines as well as selected beginner countries have shown the possibility of creating dining table olives with a greater health profile. Sensory characteristics are typically process-depen
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