Author:
Kesen Songul,Kelebek Hasim,Sen Kemal,Ulas Mehmet,Selli Serkan
Funder
Scientific and Technical Research Council of Turkey (TUBITAK)
Reference51 articles.
1. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;European Journal of Lipid Science and Technology,2002
2. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds;Angerosa;Food Chemistry,2000
3. Free fatty acids in crude and refined fats and oils;AOCS Official Method Ca 5a-40,2009
4. Peroxide value, acetic acid–chloroform method;AOCS Official Method Cd 8–53,2003
5. Characterisation of olive ripeness by green aroma compounds in virgin olive oil;Aparicio;Journal of Agricultural and Food Chemistry,1998
Cited by
70 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献