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Chemical composition of Turkish olive oil - Ayvalik
M. Andjelkovic
*
,
S. Acun
, V. Van Hoed
, R. Verhé
, J. Van Camp
*
Corresponding author for this work
Ghent University
Research output
:
Contribution to journal
›
Article
›
peer-review
41
Citations (Scopus)
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Food Science
Extra Virgin Olive Oil
100%
Virgin Olive Oil
100%
Refined Olive Oil
100%
Phenolic Compound
50%
Free Fatty Acids
50%
Peroxide Value
50%
Oleic Acid
50%
Linoleic Acid
50%
Acid Content
50%
Polyphenol Content
50%
Tocopherol Content
50%
Keyphrases
Chemical Composition
100%
Olive Oil
100%
Ayvalik
100%
Extra Virgin Olive Oil
28%
Refined Olive Oil
28%
Virgin Olive Oil
28%
Acid Content
14%
Phenolic Compounds
14%
Free Fatty Acids
14%
Peroxide Value
14%
European Standards
14%
Production Year
14%
Polyphenol Content
14%
Absorbance Value
14%
Oleic Acid
14%
Linoleic Acid
14%
Çanakkale
14%
Tocopherol Content
14%
Olive Cultivars
14%
Pinoresinol
14%
Olive Oil Production
14%
Olive Oil Authentication
14%
K270
14%
Extra Virgin
14%
European Olive
14%