Effects of Roasting on Taste-Active Compounds of Turkish Hazelnut Varieties (Corylus avellana L.)-Reference-Cited by-同舟云学术

Effects of Roasting on Taste-Active Compounds of Turkish Hazelnut Varieties (Corylus avellana L.)

Published:2010-07-13 Issue:15 Volume:58 Page:8674-8679
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alasalvar Cesarettin¹,Pelvan Ebru¹,Amarowicz Ryszard²

Affiliation:

1. TÜBİTAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze-Kocaeli, Turkey

2. Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ul. Tuwima 10, 10-474 Olsztyn, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101039f

Reference29 articles.

1. Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men

2. Natural antioxidants in tree nuts

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