Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)
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Title
Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)
Authors
Keywords
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Journal
Foods
Volume 9, Issue 4, Pages 430
Publisher
MDPI AG
Online
2020-04-07
DOI
10.3390/foods9040430
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