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Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS (2014)

First Author: Ozel M

Attributed to: Technology towards a lab-on-a-chip GC for environmental research. funded by NERC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.lwt.2014.05.004

Publication URI: http://dx.doi.org/10.1016/j.lwt.2014.05.004

Type: Journal Article/Review

Parent Publication: LWT - Food Science and Technology

Issue: 1