Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil

Article English OPEN
Serife Cevik; Gulcan Ozkan; Mustafa Kıralan;
(2016)

ABSTRACT Optimization of major aroma compounds in olive oils produced from fruits at three maturity stages wasstudied. A central composite design was used for the optimization of malaxation conditions of temperature and times, each at five levels with 13 runs including ... View more