Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation
Sündüz Sezer Kıralan, Sermin Göksu Karagöz, Gülcan Özkan, Mustafa Kıralan, Onur Ketenoğlu
Topics & Concepts
Laurus nobilisPulegoneChemistryEssential oilCarvacrolEucalyptolThymus vulgarisFood scienceOriganumThermal oxidationThymolLipid oxidationBotanyAntioxidantOrganic chemistryBiologySiliconEdible Oils Quality and AnalysisEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities