Now showing items 1-2 of 2
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 ...
Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
Vibrational spectroscopic techniques offer advantages such as rapid and accurate measurements with minimum sample preparation and waste generation. In this study, it was aimed at determining some important quality parameters ...