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Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
(Wiley-VCH Verlag, 2010-02)
The composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used ...
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 ...