Research article | Open Access
International Journal of Innovative Approaches in Agricultural Research 2020, Vol. 4(4) 407-413
Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars
Yasın Ozdemır, Seda Kayahan & Nesrin Aktepe Tangu
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