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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

Journal of Food Measurement and Characterization Pub Date : 2024-02-23 DOI:10.1007/s11694-024-02452-7
I. A. M. Ahmed, M. Özcan, N. Uslu, Belal M. Mohammed, Emad Karrar
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更正：用腐蚀性溶液、盐水和 NaOH 溶液对 "Ayvalık "和 "Gemlik "橄榄进行脱盐处理会影响发酵开始和结束时的含油量和脂肪酸概况
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization
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