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Volatile compounds of Coffea arabica L. green and roasted beans

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dc.contributor.authorERÖZ POYRAZ, İLHAM
dc.contributor.authorKIYAN, HÜLYA TUBA
dc.contributor.authorÖZTÜRK, NİLGÜN
dc.contributor.authorDEMİRCİ, BETÜL
dc.contributor.orcid0000-0003-3170-8354
dc.contributor.orcid0000-0002-7503-0146
dc.contributor.orcid0000-0001-5304-868X
dc.contributor.orcid0000-0003-2343-746X
dc.date.accessioned2025-11-13T09:41:38Z
dc.date.issued2016-05-13
dc.identifier.doihttps://doi.org/10.18036/btdc.13390
dc.identifier.issn2146-0213
dc.identifier.issue1
dc.identifier.openalexW2393923776
dc.identifier.urihttps://hdl.handle.net/11421/1904
dc.identifier.urihttps://doi.org/10.18036/btdc.13390
dc.identifier.volume5
dc.language.isoen
dc.relation.ispartofANADOLU UNIVERSITY JOURNAL OF SCIENCE AND TECHNOLOGY –C Life Sciences and Biotechnology
dc.rightsopenAccess
dc.subjectCoffea arabica
dc.subjectHexanal
dc.subjectChemistry
dc.subjectFurfural
dc.subjectSolid-phase microextraction
dc.subjectGreen coffee
dc.subjectRubiaceae
dc.subjectCoffea
dc.subjectGas chromatography–mass spectrometry
dc.subjectGas chromatography
dc.subjectChromatography
dc.subjectNonanal
dc.subjectRoasting
dc.subjectMass spectrometry
dc.subjectFood science
dc.subjectOrganic chemistry
dc.subjectBotany
dc.subjectBiology
dc.titleVolatile compounds of Coffea arabica L. green and roasted beans
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5058166624
local.authorid.openalexA5083635559
local.authorid.openalexA5102901692
local.authorid.openalexA5020834550

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