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1. 
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils için kapak resmi
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
by 
Jolayemi, Olusola Samuel, author.
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negative) to olive oil oxidative stability. UV-vis, MIR, NIR spectroscopies and e-nose data were excellent
2. 
Chemical characterization of olive oils from Karaburun peninsula için kapak resmi
Chemical characterization of olive oils from Karaburun peninsula
Chemical characterization of olive oils from Karaburun peninsula
by 
Uncu, Oğuz, author.
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, fatty acid profile, phenolic profile, total carotene and chlorophyll contents and oxidative stability of
3. 
Effect of deep-frying on the quality parameters of vegetable oils için kapak resmi
Effect of deep-frying on the quality parameters of vegetable oils
Effect of deep-frying on the quality parameters of vegetable oils
by 
Avcı, Başak, author.
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significant changes were detected in acidity, stability, and fatty acid compositions. Phenolic contents of
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