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Application of mid-infrared spectroscopy for the measurement of several quality parameters of alcoholic beverages, wine and raki
Mid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared ...
Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics
A total of eighteen natural and roasted hazelnut varieties (amongst which only Tombul variety is classified as prime quality), grown in the Giresun province of Turkey, were compared for their differences in descriptive ...