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, cilt.73, ss.514-523, 2016 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 73
• Basım Tarihi: 2016
• Doi Numarası: 10.1016/j.lwt.2016.06.058
• Dergi Adı: LWT - Food Science and Technology
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.514-523
• Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet