Makale detayı · 2021
Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation
YÖKSİS
OpenAlex
SJR Q2
JCR Q2
Atıf 29
Yüzdelik 82.4%
FWCI 1.67
- Yıl
- 2021
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Food Analytical Methods
- Katalog eşleşmesi (ISSN) Food Analytical Methods
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
Özet henüz derlenmedi; DergiPark / OpenAlex kuyruğu işlenince burada görünecek.
Konular
Atıflar
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29 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 8 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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- Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils 2024
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