P. G. Ergönül, A. Y. Aydar, Tuba Göldeli, A. Mentana, M. Quinto
{"title":"Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage","authors":"P. G. Ergönül, A. Y. Aydar, Tuba Göldeli, A. Mentana, M. Quinto","doi":"10.24263/2304-974x-2021-10-4-7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2304-974x-2021-10-4-7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}