Scopus WoS Açık Erişim Q3
SCI-Expanded Hakemli
The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (<i>Pistacia terebinthus</i> L.) Fruit a…
Journal of Oleo Science · 2025 · Cilt 74
Turpentine
fatty acid
phenolics
GC