Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2879-y/fulltext.html
Reference36 articles.
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3. AOCS (2003) Official methods and recommended practices of the American oil chemists’ society. AOCS Press, Champaign
4. Arslan D, Schreiner M (2012) Chemical characteristics and antioxidant activity of olive oils from Turkish varieties grown in Hatay province. Sci Hortic Amst 144:141–152. doi: 10.1016/j.scienta.2012.07.006
5. Bengana M, Bakhouche A, Lozano-Sanchez J, Amir Y, Youyou A, Segura-Carretero A, Fernandez-Gutierrez A (2013) Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil. Food Res Int 54:1868–1875. doi: 10.1016/j.foodres.2013.08.037
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