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Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory

B Aydeniz Güneşer1, E Yilmaz1

  • 1Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey.

Journal of Food Science and Technology
|March 26, 2019
PubMed

Keywords:
Cold pressOilOrange seedQualitySensoryVolatile

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