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Effect of Microwave Roasting on Yield and Fatty Acid Composition of Grape Seed Oil

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Acknowledgment

The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding the Research group No. (RG-1435-049).

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031, Konya, Turkey

    M. M. Ozcan

  2. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

    F. Y. Al Juhaimi

Authors
  1. M. M. Ozcan
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  2. F. Y. Al Juhaimi
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Correspondence to M. M. Ozcan.

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Published in Khimiya Prirodnykh Soedinenii, No. 1, January–February, 2017, pp. 112–113.

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Ozcan, M.M., Al Juhaimi, F.Y. Effect of Microwave Roasting on Yield and Fatty Acid Composition of Grape Seed Oil. Chem Nat Compd 53, 132–134 (2017). https://doi.org/10.1007/s10600-017-1926-2

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  • DOI: https://doi.org/10.1007/s10600-017-1926-2

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