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Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening

Food chemistry, v.212, 2016년, pp.628 - 634  

Koseoglu, O. ,  Sevim, D. ,  Kadiroglu, P.

Abstract AI-Helper 아이콘AI-Helper

The aim of this study was to discriminate the extra virgin olive oils (EVOO) based on quality characteristics, chemical composition and antioxidant activity according to ripening stages of olives. Two different olive varieties (Memecik and Gemlik) were obtained at different stages of ripening based ...

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참고문헌 (40)

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