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)

• Language: English
• Keywords: sadjarstvo, leska, polifenoli, praženi lešniki, fenoli
• Work type: Not categorized
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Year: 2011
• Number of pages: Str. S14-S19
• Numbering: Vol. 76, No. 1
• PID: 20.500.12556/RUL-36311
• UDC: 634
• ISSN on article: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01898.x
• COBISS.SI-ID: 6484857
• Publication date in RUL: 10.07.2015

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