Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic syndrome-associated enzymes

Published 2019 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 298, Issue -, Pages 125026

Publisher

Elsevier BV

Online

2019-06-16

DOI

10.1016/j.foodchem.2019.125026

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FOOD CHEMISTRY

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Reagent

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