Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.)
2011
2015-07-10 12:27:20
1033
sadjarstvo, leska, polifenoli, praženi lešniki, fenoli,
r6
Valentina
Schmitzer
70
Ana
Slatnar
70
Robert
Veberič
70
Franci
Štampar
70
Anita
Solar
70
UDK
4
634
ISSN pri članku
9
0022-1147
DOI
15
10.1111/j.1750-3841.2010.01898.x
COBISS_ID
3
6484857
OceCobissID
13
5266181
0
Predstavitvena datoteka
2015-07-10 12:27:20