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The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary

Crossref DOI link: https://doi.org/10.1007/s11694-018-9822-4

Published Online: 2018-04-30

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kasimoglu, Zehra

Tontul, Ismail https://orcid.org/0000-0002-8995-1886
Soylu, Aleyna

Gulen, Kubra

Topuz, Ayhan
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Text and Data Mining valid from 2018-04-30
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Article History

Received: 12 December 2017

Accepted: 26 April 2018

First Online: 30 April 2018

Compliance with ethical standards

:

: The authors declared no conflict of interest.