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Fatty Acid Composition of Pistachio Nuts in Turkey

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dc.contributor.authorBaşer, K. Hüsnü Can
dc.contributor.authorN. Azcan
dc.contributor.authorK. Hüsnü Can Başer
dc.contributor.orcid0000-0002-4938-1161
dc.contributor.orcid0000-0003-2710-0231
dc.date.accessioned2025-11-13T09:14:30Z
dc.date.issued2003-07-01
dc.identifier.doihttps://doi.org/10.1023/b:conc.0000003408.63300.b5
dc.identifier.endpage324
dc.identifier.issn0009-3130
dc.identifier.issue4
dc.identifier.openalexW2016749114
dc.identifier.startpage322
dc.identifier.urihttps://hdl.handle.net/11421/870
dc.identifier.urihttps://doi.org/10.1023/b:conc.0000003408.63300.b5
dc.identifier.volume39
dc.language.isoen
dc.relation.ispartofChemistry of Natural Compounds
dc.rightsrestrictedAccess
dc.subjectChemistry
dc.subjectBehenic acid
dc.subjectPentadecanoic acid
dc.subjectArachidic acid
dc.subjectFatty acid
dc.subjectFood science
dc.subjectPetroleum ether
dc.subjectOleic acid
dc.subjectComposition (language)
dc.subjectExtraction (chemistry)
dc.subjectOrganic chemistry
dc.subjectPalmitic acid
dc.subjectBiochemistry
dc.subject.sdg2
dc.titleFatty Acid Composition of Pistachio Nuts in Turkey
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5030445507

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