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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Analysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis

Aslı Barla DemirkozDepartment of Research and Development Center, Aromsa Flavours and Food Additives San. ve Tic. A.Ş., Kocaeli, TurkeyCorrespondence[email protected]
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Melis KarakaşDepartment of Research and Development Center, Aromsa Flavours and Food Additives San. ve Tic. A.Ş., Kocaeli, TurkeyView further author information
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Pelin BayramoğluDepartment of Research and Development Center, Aromsa Flavours and Food Additives San. ve Tic. A.Ş., Kocaeli, TurkeyView further author information
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Melike ÜnerFaculty of Pharmacy, Pharmaceutical Technology, Istanbul Univesity, Istanbul, Beyazit, TurkeyView further author information
Pages 973-982 | Received 21 Aug 2017, Accepted 15 Apr 2018, Published online: 01 Jun 2018

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