Asst. Prof. ARMİN AMANPOUR

Cukurova University, Fen Bilimleri Enstitüsü, Biyoteknoloji, Turkey

Influence of the olive ripening and nonthermal plasma process on aroma-active, phenolic compounds and other quality parameters of virgin olive oil

Cukurova University, Fen Bilimleri Enstitüsü, Biyoteknoloji