Characterization of oils of hazelnuts from Asturias, Spain
Author:
Affiliation:
1. Instituto de Productos Lácteos de Asturias (CSIC), Villaviciosa, Asturias, Spain
2. Instituto de la Grasa (CSIC), Sevilla, Spain
3. Escuela Técnica Superior de Ingenieros Industriales, Universidad de Oviedo, Gijón, Asturias, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200300922
Reference23 articles.
1. Ministerio de Agricultura Pesca y Alimentación.Anuario de Estadística Agroalimentaria 2001.
2. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: (III) oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu)
3. Tecnología Agroalimentaria SERIDA Principado de Asturias 2001 pp. 146–147.
4. Characterization of chilean hazelnut (Gevuina avellana mol) seed oil
5. Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand
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