Chemical composition, fatty acid composition, and volatile compounds of a traditional Kurdish fermented cereal food: Tarkhineh

Food Science

• Gas Chromatography Mass Spectrometry 100%
• Grain Food 100%
• Volatile Agent 100%
• Lipid Composition 100%
• Solid Phase Microextraction 100%
• Fermented Cereals 100%
• Saturated Fatty Acid 50%
• Linoleic Acid 50%
• Fermented Food 50%
• Oleic Acid 50%
• Protein Content 50%
• Ash Content 50%
• Fat Content 50%
• Salt Content 50%
• Bulgur 50%
• Volatile Aroma Compounds 50%
• Crude Fat 50%