Fatty acid composition of oil obtained from irradiated and non-irradiated whole fruit and fruit flesh of olives (Olea europaea L.)
This study aimed to investigate the fatty acid profile of olive oil extracted from whole fruit and fruit flesh of "Kaissy cultivar" olives, irradiated with 0, 2 and 3 kGy doses of gamma irradiation, and stored for 0, 6 and 12 months. Results on the fatty acid profile showed that the studie...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2016-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/7%20AlBachir%20et%20al.pdf |