Gas Chromatography-Mass Spectrometry Analysis of Spices

A tétel rövid nézete
dc.contributor.advisorKuki, Ákos
dc.contributor.authorAl Masfuh, Fahad
dc.contributor.departmentDE--Természettudományi és Technológiai Kar--Kémiai Intézethu_HU
dc.date.accessioned2018-11-22T07:21:21Z
dc.date.available2018-11-22T07:21:21Z
dc.date.created2018-11-21
dc.description.abstractExtraction of essential oils and analyzing of turmeric cinnamon clove and red pepper spices by using Gas Chromatography-Mass Spectrometry technique. Discussed the most important compounds identified by GC-MS.hu_HU
dc.description.correctorgj
dc.description.courseChemical Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent20hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/259428
dc.language.isoenhu_HU
dc.subjectanalysis of spiceshu_HU
dc.subjectgas chromatographyhu_HU
dc.subject.dspaceDEENK Témalista::Kémia::Alkalmazott kémiahu_HU
dc.titleGas Chromatography-Mass Spectrometry Analysis of Spiceshu_HU
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