I. A. M. Ahmed, M. Özcan, N. Uslu, Belal M. Mohammed, Emad Karrar
{"title":"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","authors":"I. A. M. Ahmed, M. Özcan, N. Uslu, Belal M. Mohammed, Emad Karrar","doi":"10.1007/s11694-024-02452-7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":503075,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"111 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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\",\"authors\":\"I. A. M. Ahmed, M. Özcan, N. Uslu, Belal M. Mohammed, Emad Karrar\",\"doi\":\"10.1007/s11694-024-02452-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":503075,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"111 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-02-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/s11694-024-02452-7\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s11694-024-02452-7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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