Analysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis
Barla Demirkoz, Aslı, Karakaş, Melis, Bayramoğlu, Pelin, Üner, MelikeVolume:
21
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2018.1466322
Date:
January, 2018
File:
PDF, 1.33 MB
english, 2018