Correction: Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation

Details

Language :

English

ISSN :

21934126 and 21934134

Issue :

Preprints

Database :

Supplemental Index

Journal :

Journal of Food Measurement and Characterization

Publication Type :

Periodical

Accession number :

ejs65569289

Full Text :

https://doi.org/10.1007/s11694-024-02452-7