Effects of Roasting on the Antioxidant Status and Phenolic...

Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.)

Pelvan, Ebru, Alasalvar, Cesarettin, Uzman, Süheyla
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Volume:
60
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf204893x
Date:
February, 2012
File:
PDF, 195 KB
english, 2012
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