1. Aroma transition from rosemary leaves during aromatization of olive oil 
Mustafa Yılmazer, Sermin Göksu Karagöz, Gulcan Ozkan, Erkan Karacabey 
Journal of Food and Drug Analysis 
Volume 24, Issue 2, Pages (April 2016)
DOI: /j.jfda
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2. Fig. 1
Change in percent area of major characteristic aroma compounds in olive oil for each trial.
Journal of Food and Drug Analysis  , DOI: ( /j.jfda )
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3. Fig. 2
Change in area of α-pinene in the aroma profile of aromatized olive oil under effects of rosemary concentration (RC, %) and temperature (°C). Time was kept constant (50 minutes).
Journal of Food and Drug Analysis  , DOI: ( /j.jfda )
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4. Journal of Food and Drug Analysis 2016 24, 299-304DOI: (10. 1016/j
Journal of Food and Drug Analysis  , DOI: ( /j.jfda )
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