Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sariulak olive oil as induced by growing area

Food Research International

Volumn 54, Issue 2, 2013, Pages 1897-1906

  Arslan, Derya ^a   Karabekir, Yeşim ^b   Schreiner, Matthias ^b  

^a NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Growing area; Individual phenolic compounds; Variety; Virgin olive oil

Indexed keywords

EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; NUTRITIONAL PROPERTIES; PHENOLIC COMPOUNDS; QUALITATIVE AND QUANTITATIVE ANALYSIS; QUALITATIVE CHARACTERISTICS; VARIETY; VIRGIN OLIVE OIL;

CULTIVATION; ISOMERS; PHENOLS;

OLIVE OIL;

OLEACEAE;

EID: 84889100382     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.016     Document Type: Article

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