Physicochemical changes in olive oil (cv. Koroneiki) due to fruit ripening and extraction method.

Subject Areas : Phytochemistry

Akram Salmani ¹ , Esmaeil Seifi ² , Mahdi Alizadeh ³ , Aman Mohammad Ziaiifar ⁴ , Hossein Fereydooni ⁵

1 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran 2
5 - Golestan Research Center of Agricultural Sciences and Natural Resources, Gorgan, Iran

Received: 2017-08-19 Accepted : 2017-08-19 Published : 2016-04-01

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