Hazel (Corylus avellana L.) leaves as source of...

Food Chemistry 2007 Vol. 105; Iss. 3

Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds

Ivo Oliveira, Anabela Sousa, Patrícia Valentão, Paula B. Andrade, Isabel C.F.R. Ferreira, Federico Ferreres, Albino Bento, Rosa Seabra, Letícia Estevinho, José Alberto Pereira
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Volume:
105
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2007.04.059
File:
PDF, 179 KB
english, 2007
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