Characterization of Turkish Olive Oils in Details
Author:
Affiliation:
1. Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
2. Petroleum Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1630637
Reference98 articles.
1. Cultivar characterization of Aegean olive oils with respect to their volatile compounds
2. Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils
3. Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes
4. In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten?
5. Packaging of Olive Oil: Quality Issues and Shelf Life Predictions
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