publication . Article . Other literature type . 2018

Effect of crushing temperature on virgin olive oil quality and composition

Ö. Kula; A. Yıldırım; A. Yorulmaz; M. Duran; İ. Mutlu; M. Kıvrak;
Open Access English
  • Published: 22 Mar 2018 Journal: Grasas y Aceites (issn: 0017-3495, eissn: 1988-4214, Copyright policy)
  • Publisher: Consejo Superior de Investigaciones Científicas
  • Country: Turkey
Abstract
Kula, Özer (Balikesir Author)
Subjects
free text keywords: Crushing, Fatty acid, Malaxation, Quality, Sterol, Volatile, Nutrition. Foods and food supply, TX341-641, Food Science, Organic Chemistry, Olive oil quality, chemistry.chemical_classification, chemistry, Composition (visual arts), Olive oil, Phenol, chemistry.chemical_compound, Peroxide value
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publication . Article . Other literature type . 2018

Effect of crushing temperature on virgin olive oil quality and composition

Ö. Kula; A. Yıldırım; A. Yorulmaz; M. Duran; İ. Mutlu; M. Kıvrak;