Determination of volatile compounds of traditional roasted terebinth (Pistacia terebinthus L.) coffee using GC-MS

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AMANPOUR A., SALUM ERBAY P., KELEBEK H., SELLİ S.

Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015, (Özet Bildiri)

• Yayın Türü: Bildiri / Özet Bildiri
• İstanbul Medipol Üniversitesi Adresli: Evet