Correction: Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
Crossref DOI link: https://doi.org/10.1007/s11694-024-02452-7
Published Online: 2024-02-23
Published Print: 2024-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ahmed, Isam A. Mohamed http://orcid.org/0000-0002-6578-0795
Özcan, Mehmet Musa http://orcid.org/0000-0002-5024-9512
Uslu, Nurhan
Mohammed, Belal M.
Karrar, Emad
Text and Data Mining valid from 2024-02-23
Version of Record valid from 2024-02-23
Article History
Accepted: 17 February 2024
First Online: 23 February 2024