Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13382.x/fullpdf
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4. Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability;Alasalvar;J Agric Food Chem,2003b
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