Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mustafa Yılmazer"'
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 24, Iss 1, Pp 1-6 (2005)
Low molecular weight organic acids are most predominant in apple juice among these components fumaric acid was not exceed more than 5 ppm. It was thought that the HPLC is the best method of the determination of organic acids in the apple juice. In th
Externí odkaz:
https://doaj.org/article/fc7d76734f07460d959fe7e1b0a998d3
Publikováno v:
Journal of Food and Drug Analysis, Vol 24, Iss 2, Pp 299-304 (2016)
The aroma profile of aromatized olive oil was determined in this study. The primary objective was to investigate the transition of major aroma compounds from rosemary and olive fruit during the kneading step of olive oil production by response surfac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::667bd84f724245c8f5b98ebd342589c0
https://doi.org/10.1016/j.jfda.2015.11.002
https://doi.org/10.1016/j.jfda.2015.11.002
Autor:
Mohamed Fawzy Ramadan, Mustafa Yılmazer, Ángel A. Carbonell-Barrachina, Mustafa Kiralan, Sermin Göksu Karagöz, Gülcan Özkan
Aroma is an important quality criterion for extra virgin olive oil. The goal of this study was to determine C-6 and C-5 volatile compounds in different Turkish olive oils. Two factors namely (1) olive cultivar including Ayvalik, Memecik, and Topakasi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5d923cd88a9d289b3ae1857090983c0
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/55296
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/55296
