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Olive semidrying process: oleuropein degradation in relation to sensory bitterness.
Department of Food Engineering, Middle East Technical University, Turkey
Biography:
Ugur Ozyurt has been completed his studies in Middle East Technical University, Turkey belongs to the Department of Food Engineering. Research interests are Food Engineering and Food microbiology also wrote a paper entitled "Olive semidrying process: oleuropein degradation in relation to sensory bitterness.."
Subjects of specialization: Food Engineering,Food and Feed Control,Food technology,Food microbiology,Food science