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    The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols

    The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols... von Ahmed, Isam A. Mohamed, Al‐Juhaimi, Fahad Yahya, Özcan, Mehmet Musa, Uslu, Nurhan, Karrar, Emad


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