Copy For Citation
CEVIK S., ÖZKAN G., Kiralan M., Bayrak A.
Acta Alimentaria, vol.43, no.4, pp.526-537, 2014 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
43
Issue:
4
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Publication Date:
2014
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Doi Number:
10.1556/aalim.2013.0002
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Journal Name:
Acta Alimentaria
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.526-537
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Keywords:
olive oil, ripening, quality parameters, oxidation stability, phenolic compounds, volatile compounds, PHENOLIC-COMPOUNDS, RIPENING DEGREE, FRUIT, MATURATION, ARBEQUINA, CULTIVARS, RIPENESS
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Süleyman Demirel University Affiliated:
Yes