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Details for article 13 of 48 found articles
| Title: |
Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation |
| Author: |
Ahmed, Isam A. Mohamed Özcan, Mehmet Musa Uslu, Nurhan Mohammed, Belal M. Karrar, Emad |
| Appeared in: |
Journal of food measurement & characterization |
| Paging: | Volume 18 () nr. 4 pages 2926-2934 |
| Year: |
2024-01-24 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 13 of 48 found articles
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