Effects of peeling and/or toasting on the presence of tocopherols and phenolic compounds in four Italian hazelnut cultivars
Crossref DOI link: https://doi.org/10.1007/s00217-017-3028-6
Published Online: 2018-01-09
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lucchetti, Sabrina
Ambra, Roberto
Pastore, Gianni http://orcid.org/0000-0001-8016-9292
Funding for this research was provided by:
Italian Ministero delle Politiche Agricole Alimentari e Forestali
License valid from 2018-01-09