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Olive semidrying process: oleuropein degradation in relation to sensory bitterness.
Department of Food Engineering, Ankara University, Turkey
Biography:
Ozge Keskinel completed her studies in Ankara University, Turkey in the department of Food Engineering. Research interests are Food Engineering and nutrition. Also took a part in the research article entitled "Olive semidrying process: oleuropein degradation in relation to sensory bitterness."
Subjects of specialization: Food Engineering,Food science,Nutrition,Food microbiology,Food technology
Orchid
