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Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.)
Schmitzer, Valentina (Author), Slatnar, Ana (Author), Veberič, Robert (Author), Štampar, Franci (Author), Solar, Anita (Author)

URLURL - Presentation file, Visit http://dx.doi.org/10.1111/j.1750-3841.2010.01898.x This link opens in a new window
Language:English
Keywords:sadjarstvo, leska, polifenoli, praženi lešniki, fenoli
Work type:Not categorized (r6)
Tipology:1.01 - Original Scientific Article
Organization:BF - Biotechnical Faculty
Year:2011
Number of pages:str. S14-S19
Numbering:Vol. 76, No. 1
UDC:634
ISSN on article:0022-1147
DOI:10.1111/j.1750-3841.2010.01898.x Link is opened in a new window
COBISS.SI-ID:6484857 Link is opened in a new window
Views:512
Downloads:169
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Record is a part of a journal

Title:Journal of food science
Shortened title:J. food sci.
Publisher:Institute of food technologists
ISSN:0022-1147
COBISS.SI-ID:5266181 This link opens in a new window

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