Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars


Dagdelen A., ÖZKAN G., KARASU S., SAĞDIÇ O.

Quality Assurance and Safety of Crops and Foods, vol.8, no.3, pp.415-425, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 8 Issue: 3
  • Publication Date: 2016
  • Doi Number: 10.3920/qas2015.0680
  • Journal Name: Quality Assurance and Safety of Crops and Foods
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.415-425
  • Keywords: olive oils, phenolics, rheology, sensorial, volatile compounds, OLEA-EUROPAEA L., PHENOLIC-COMPOUNDS, VOLATILE COMPOUNDS, QUALITY, PARAMETERS, PROFILES, CORNICABRA, PIGMENTS, COLOR
  • Süleyman Demirel University Affiliated: Yes