Fatty Acid and Sterol Compositions of Hatay Olive Oils
In this study, sterol and fatty acid compositions with the other quality criteria (free fatty acids, peroxide value, total chlorophyll and carotenoid content) of olive oil samples obtained from Halhalı, Gemlik and Sarı Hasebi varieties through two phase mechanical method (crushing, kneading and cent...
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| Format: | Article |
| Language: | English |
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Turkish Science and Tecnology (TST)
2017-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1045 |