LWT - Food Science and Technology - Research Database, The University of York

LWT - Food Science and Technology

ISSNs: 0023-6438

Academic Press Inc.

Scopus rating (2020): CiteScore 6.7 SJR 1.258 SNIP 1.59

Indexed in DOAJ

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2014
Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS
Ozel, M. Z., Yanik, D. K., Gogus, F., Hamilton, J. F. & Lewis, A. C., 1 Jan 2014
Article in LWT - Food Science and Technology

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