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Gemlik olive
Change in Quality During Ripening of Olive Fruits and Related Oils Extracted from Three Minor Autochthonous Sardinian Cultivars
Characterisation of Monovarietal Olive Oils Obtained from Croatian Cvs
Phenolic Compounds and Sterol Contents of Olive (Olea Europaea L.) Oils Obtained from Different Varieties
Effect of Some Chemical Thinning Agents on Fruit Set of Manzanillo and Eggizi Shami Olive Cultivars
'Gemlik' Olive
The Effect of Microwave Pre-Treatment on Fatty Acid And
The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol
Quality Assurance and Safety of Crops & Foods
Kisintili Sulama Koşullarinda Yetiştirilen Gemlik Zeytin Fidanlarinin Agronomik Ve Fizyolojik Özellikleri Ile Yüksek Sicaklik Toleranslarinin
Effect of Some Chemical Thinning Compounds on Fruit Quality of Table Olives Dalia Mohamed Hussein Mohamed Thesis Master of Scien
Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek
T.C. Uludağ Üniversitesi Fen Bilimleri Enstitüsü
T.C. Ġirnak Ünġversġtesġ Fen Bġlġmlerġ Enstġtüsü Bahçe Bġtkġlerġ Anabġlġm Dali Mardġn Ve Ġirnak Ġllerġnde Y
Impact of Season and Foliar Fertilisers on Phenolics of Leaves of Chemlali Olive Cultivar
Nutritional Recommnedations for Olives
Quality Properties, Fatty Acid and Sterol Compositions of East
1292-JHSOP Final-JHSOP.E.Xps
0037356.Pdf (1.645Mb)
Top View
Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained
An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects
Zeytin Bilimi / Cilt 5 Sayı 1 Haziran 2015 / ISSN 1309-5889
650679.Pdf (7.836Mb)
DOMATES (Lycopersicon Esculentum )
Global Journal of Food Sciences and Nutrition
Sterol Compositions of Virgin Olive Oils
The Effects of Chemical Thinning Applications on Yield and Quality Characteristics in Different Olive Varieties
Zeytin Bilimi / Cilt 3 Sayı 1 Haziran 2012 / ISSN 1309-5889
Zeytin Bilimi / Cilt 7 Sayı 1 Haziran 2017 / ISSN 1309-5889
Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives
The Effect of Olive Leaves and Their Harvest Time on Radical Scavenging Activity and Oxidative Stability of Refined Olive Oil
T.C. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gemlik