Open AccessEFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK
Author(s) -
Selen Sallan,
Güzin Kaban,
Mükerrem Kaya
Publication year - 2021
Publication title -
gida / the journal of food
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd21107
Subject(s) - pepper , chemistry , limonene , hexanal , terpene , caryophyllene , gas chromatography–mass spectrometry , food science , extraction (chemistry) , hexane , chromatography , organic chemistry , mass spectrometry , essential oil
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