The use of the oregano (Origanum vulgare L.) essential oil and hydrosol in green olive fermentation

Article English OPEN
Özcan,M. Musa; Arslan,Derya; Aydar,Ali Osman;

The effect of oregano the (Origanum vulgare L.) oil at the levels of 0.05, 0.1 and 0.3% and oregano hydrosol on the physicochemical, microbiological and sensory characteristics of the green olive (Edremit variety) fermentation was investigated. The initial pH of the ore... View more