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, cilt.8, sa.3, ss.415-425, 2016 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 8 Sayı: 3
• Basım Tarihi: 2016
• Doi Numarası: 10.3920/qas2015.0680
• Dergi Adı: Quality Assurance and Safety of Crops and Foods
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.415-425
• Anahtar Kelimeler: olive oils, phenolics, rheology, sensorial, volatile compounds, OLEA-EUROPAEA L., PHENOLIC-COMPOUNDS, VOLATILE COMPOUNDS, QUALITY, PARAMETERS, PROFILES, CORNICABRA, PIGMENTS, COLOR
• Süleyman Demirel Üniversitesi Adresli: Evet