Open AccessORGANIC VS CONVENTIONAL ALMOND: MARKET QUALITY, FATTY ACID COMPOSITION AND VOLATILE AROMA COMPOUNDS
Author(s) -
Fırat Ege Karaat
Publication year - 2019
Publication title -
applied ecology and environmental research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.234
H-Index - 32
eISSN - 1785-0037
pISSN - 1589-1623
DOI - 10.15666/aeer/1704_77837793
Subject(s) - aroma , composition (language) , chemistry , food science , organic acid , organic chemistry , art , literature