Characterization of aroma, aroma-active compounds and fatty acids profiles ofcv. Nizip Yaglik oils as affected by three maturity periods of olives-Reference-Cited by-同舟云学术

Characterization of aroma, aroma-active compounds and fatty acids profiles ofcv. Nizip Yaglik oils as affected by three maturity periods of olives

Published:2018-08-27 Issue:2 Volume:99 Page:726-740
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Amanpour Asghar¹²^ORCID,Kelebek Hasim³^ORCID,Selli Serkan¹²^ORCID

Affiliation:

1. Department of Biotechnology, Institute of Natural and Applied Sciences; Cukurova University; Adana Turkey

2. Department of Food Engineering, Faculty of Agriculture; Cukurova University; Adana Turkey

3. Department of Food Engineering, Faculty of Engineering; Adana Science and Technology University; Adana Turkey

Funder

Cukurova University Research Found

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9241/fullpdf

Reference52 articles.

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4. Characterization of the volatile, phenolic and antioxidant properties of monovarietal olive oil obtained from cv. Halhali;Kesen;J Am Oil Chem Soc,2013

5. Olive oil composition and its effect on human health-T components of virgin olive oil that provide healthful benefits are discussed in this article by AK of the. Features-Virgin olive oil composition and its effect on human health;Kiritsakis;Inf-Int News Fats Oils Relat Mater,2002

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