Comparative Evaluation of the Aroma Compounds in Turkish Olive Oils from Different Geographic Origin by GC MS and GC FID Techniques

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Atıf İçin Kopyala

SELLİ S., KELEBEK H.

NAFI 2014 International Food Congress, 26 - 29 Mayıs 2014

• Yayın Türü: Bildiri / Özet Bildiri
• Çukurova Üniversitesi Adresli: Evet