Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand
Author:
Affiliation:
1. ; Food Group; Lincoln University; Canterbury New Zealand
2. ; Department of Food Science; Swedish University of Agricultural Sciences; Uppsala S-750 07 Sweden
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference21 articles.
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3. Oil Content, Stability and Fatty Acid Composition of the Main Varieties of Catalonian Hazelnuts (Corylus avellana L.);Bonvehi;Food Chem.,1993
4. Vari-abilite du taux de tocopherols des lipides de diverses varietes de noisettes;Baraud;Qual. Plant Mater. Veg.,1969
5. The Behaviour of Hazelnuts Under Different Storage Conditions;Hadorn;CCBRev. Choc. Conf. Bakery.,1977
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