Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 92, Issue 9, 2015, Pages 1349-1356

  Dag, Cagdas ^a,b   Demirtas, Ilknur ^b   Ozdemir, Ibrahim ^b   Bekiroglu, Somer ^b   Ertas, Erdal ^b  

^a MUGLA SITKI KOCMAN UNIVERSITY   (Turkey)

^b MATERIALS INSTITUTE   (Turkey)

Author keywords

Chemical composition; Extra virgin olive oil; Fatty acids; Olive oil; Sterols; Tocopherols; Turkish oil cultivars

Indexed keywords

ALCOHOLS; CULTIVATION; FATTY ACIDS; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS;

CHEMICAL COMPOSITIONS; EXTRA-VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; PRINCIPAL-COMPONENT ANALYSIS; STEROL; STEROL COMPOSITIONS; TOCOPHEROL; TOCOPHEROL COMPOSITIONS; TURKISH OIL CULTIVAR; TURKISHS;

OLIVE OIL;

EID: 84941316743     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-015-2691-7     Document Type: Article

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