Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.)Schmitzer, Valentina (Avtor) Slatnar, Ana (Avtor) Veberič, Robert (Avtor) Štampar, Franci (Avtor) Solar, Anita (Avtor) sadjarstvoleskapolifenolipraženi lešnikifenoli20112015-07-10 12:27:20Delo ni kategorizirano36311UDK: 634ISSN pri članku: 0022-1147DOI: 10.1111/j.1750-3841.2010.01898.xCOBISS_ID: 6484857OceCobissID: 5266181sl