Oil content, stability and fatty acid composition of the main varieties of Catalonian Hazelnuts (Corylus avellana L.)-Reference-Cited by-同舟云学术

Oil content, stability and fatty acid composition of the main varieties of Catalonian Hazelnuts (Corylus avellana L.)

Published:1993-01 Issue:3 Volume:48 Page:237-241
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bonvehí Josep Serra,Coll Francesc Ventura

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Distribuzione degli acidi grassi nei trigliceridi dell'olio dei semi di nocciolo (Corylus avellana L.);Bazan;Riv. Ital. Sostanze Grasse,1975

2. Technical note: fatty acid composition of tree nut oils;Beuchat;J. Food Technol.,1978

3. Änderung der Tocopherol- und Tocotrienolgehalte im Sojaöl und im Haferöl bei der automatisierten Bestimmung der Oxidationsstabilität nach der Rancimat-Methode;Cetin;Dtsch Lebensm. Rundschau,1989

4. Untersuchungen zur Stabilität des Tocopherolgehaltes pflanzlicher Öle;Coors;Fat Sci. Technol.,1988

5. Review;Frankel;J. Sci. Food Agric.,1991

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