Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents


Cevik S., ÖZKAN G., Kıralan M.

LWT - Food Science and Technology, vol.73, pp.514-523, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 73
  • Publication Date: 2016
  • Doi Number: 10.1016/j.lwt.2016.06.058
  • Journal Name: LWT - Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.514-523
  • Keywords: Response surface method (RSM), Malaxation temperature, Malaxation time, Head space-solid phase micro-extraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS), SOLID-PHASE MICROEXTRACTION, AROMA COMPOUNDS, TEMPERATURE, QUALITY, TIME, CULTIVARS, VARIETIES, PROFILES, PHENOL, PASTE
  • Süleyman Demirel University Affiliated: Yes