Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography / mass spectrometry

• Autorzy: Artik N. , Akan S. , Okay Y. , Durmaz N. , Koksal I.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

Corylus avellana; aromatic component; solid phase microextraction

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Hortorum Cultus
• Rocznik: 2021
• Tom: 20
• Numer: 5
• Opis fizyczny: p.85-96,fig.,ref.

Twórcy

autor

Artik N.

• Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey
• Ankara University, Food Safety Institute, Ankara, Turkey

autor

Akan S.

• Ankara University, Faculty of Agriculture, Department of Horticulture, Ankara, Turkey

autor

Okay Y.

• Ankara University, Faculty of Agriculture, Department of Horticulture, Ankara, Turkey

autor

Durmaz N.

• Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey

autor

Koksal I.

• Ankara University, Faculty of Agriculture, Department of Horticulture, Ankara, Turkey

Identyfikatory

DOI

10.24326/asphc.2021.5.8