Marcin Niewiadomski1, Dorota Derewiaka2, Mariola Kozłowska3, Hanna Kowalska4
1Scientific Circle of Biotechnologies, Faculty of Biology and Biotechnology, Warsaw University of Life Sciences, ul. Nowoursynowska 159, 02-776, Warsaw, Poland.
2Department of Food Technology and Assessment, Division of Food Quality Assessment, Faculty of Food Technology, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland.
3Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c St., 02-776 Warsaw, Poland.
4Department of Food Engineering and Process Management, Institute of Food Sciences, Nowoursynowska 159c St., 02-776 Warsaw, Poland.
Study of the aroma profile of roasted pumpkin seeds
s195448@sggw.edu.pl
The LSU AgCenter and the LSU College of Agriculture