Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts.
| Autor: | ÖZ, Emel1, EKİZ, Elif1, SAVAŞ, Adem1, AOUDEH, Eyad1, EL-ATY, A. M. Abd2, ÖZ, Fatih1 fatihoz@atauni.edu.tr |
|---|---|
| Zdroj: | Turkish Journal of Agriculture & Forestry. 2021, Vol. 45 Issue 2, p213-221. 9p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|