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

Published 2012 View Full Article

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Title
Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.)
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 5, Pages 1218-1223
Publisher
American Chemical Society (ACS)
Online
2012-01-06
DOI
10.1021/jf204893x

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