Effect of harvest time on physicochemical quality parameters, oxidation stability, and volatile compounds of extra virgin olive oil

CEVIK S., ÖZKAN G., Kiralan M., Bayrak A.

Acta Alimentaria, vol.43, no.4, pp.526-537, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 4
  • Publication Date: 2014
  • Doi Number: 10.1556/aalim.2013.0002
  • Journal Name: Acta Alimentaria
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.526-537
  • Keywords: olive oil, ripening, quality parameters, oxidation stability, phenolic compounds, volatile compounds, PHENOLIC-COMPOUNDS, RIPENING DEGREE, FRUIT, MATURATION, ARBEQUINA, CULTIVARS, RIPENESS
  • Süleyman Demirel University Affiliated: Yes