✦ LIBER ✦

Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties ( Corylus avellana L.)

✍ Scribed by Alasalvar, Cesarettin; Pelvan, Ebru; Topal, Bahar

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Roasting on Taste-Active Comp

✍ Alasalvar, Cesarettin; Pelvan, Ebru; Amarowicz, Ryszard 📂 Article 📅 2010 🏛 American Chemical Society 🌐 English ⚖ 704 KB

Effects of Roasting on the Antioxidant S

✍ Pelvan, Ebru; Alasalvar, Cesarettin; Uzman, Süheyla 📂 Article 📅 2012 🏛 American Chemical Society 🌐 English ⚖ 195 KB

Oil content, stability and fatty acid co

✍ Josep Serra Bonvehí; Francesc Ventura Coll 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 463 KB

Evaluation of new Turkish hybrid hazelnu

✍ Murat Özdemir; Filiz Açkurt; Muammer Kaplan; Mustaf Yıldız; Mahmut Löker; Türcan 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 104 KB

CHANGE OF FAT CONTENT AND FATTY ACID COM

✍ MEHMET ALI KOYUNCU 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 70 KB

Roasting Affects Phenolic Composition an

✍ Valentina Schmitzer; Ana Slatnar; Robert Veberic; Franci Stampar; Anita Solar 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 227 KB