Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellanaL.)

Published 2010 View Full Article

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Title
Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellanaL.)
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 61, Issue 6, Pages 630-642
Publisher
Informa UK Limited
Online
2010-04-13
DOI
10.3109/09637481003691820
References
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