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Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, ...
Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils
The aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental ...