Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability
- 1 June 2001
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 73 (4), 411-415
- https://doi.org/10.1016/s0308-8146(00)00315-0
Abstract
No abstract availableKeywords
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