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NTIS 바로가기Food chemistry, v.212, 2016년, pp.628 - 634
Koseoglu, O. , Sevim, D. , Kadiroglu, P.
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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