Kesen, S.; Kelebek, H.; Selli, S.
(International Journal of Food Studies / ISEKI-Food Association (IFA), 2014)
The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass ...