Crossmark

Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil

Crossref DOI link: https://doi.org/10.1007/s13197-018-3518-y

Published Online: 2018-12-04

Published Print: 2019-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Aydeniz Güneşer, B. https://orcid.org/0000-0003-2197-5504
Yilmaz, E. https://orcid.org/0000-0003-1527-5042
Funding

Funding for this research was provided by:

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu (114O876)
License Information

Text and Data Mining valid from 2018-12-04
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Article History

Revised: 9 November 2018

Accepted: 12 November 2018

First Online: 4 December 2018

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