Effects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oils
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DOI: 10.1007/s11694-018-9932-z
Abstract: Because of the limited number and size of the oil extraction opportunities, olives are generally piled and stored at ambient temperatures for weeks before processing. Under these conditions biochemical changes could result a negative affect… read more here.
Keywords: fatty acid; gemlik olives; compounds fatty; phenolic compounds ... See more keywords
Yeast Identification During Fermentation of Turkish Gemlik Olives.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14124
Abstract: Naturally fermented black table olives of the Gemlik variety are one of the most consumed fermented products in Turkey. The objective of this work was to identify yeast strains isolated during their natural fermentation by… read more here.
Keywords: yeast identification; gemlik; identification fermentation; gemlik olives ... See more keywords