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