Makale detayı · 2016
Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents
Dergi
LWT - Food Science and TechnologyISSN 0023-6438
ISSN kaydı başka bir dergiye işaret ediyor; ad YÖKSİS kaydından.
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Atıf 23
Yüzdelik 84.1%
FWCI 1.55
- Yıl
- 2016
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı LWT - Food Science and Technology
- Katalog eşleşmesi (ISSN) LWT
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
Özet henüz derlenmedi; DergiPark / OpenAlex kuyruğu işlenince burada görünecek.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
23 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 18 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation 2021
- Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation 2021
- Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation 2021
- Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation 2021
- Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation 2021
- Recent Developments on Aroma Biochemistry in Fresh Fruits 2021
- Recent Developments on Aroma Biochemistry in Fresh Fruits 2021
- Recent Developments on Aroma Biochemistry in Fresh Fruits 2021
- Recent Developments on Aroma Biochemistry in Fresh Fruits 2021
- Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree 2022