Determination of Volatile compounds of Traditional roated terebinth (Pistacia terebinthus L.) coffee using GC-MS | AVESİS

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Determination of Volatile compounds of Traditional roated 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, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.501

Publication Type: Conference Paper / Full Text
City: Sarajevo
Country: Bosnia And Herzegovina
Page Numbers: pp.501
Çukurova University Affiliated: Yes