Influence of variety and geographical origin on the lipid fraction of hazelnuts (Coryllus avellana L.) from Spain: (II). Triglyceride composition

  1. Parcerisa, J.
  2. Rafecas, M.
  3. Castellote, A.I.
  4. Codony, R.
  5. Farràn, A.
  6. Garcia, J.
  7. López, A.
  8. Romero, A.
  9. Boatella, J.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 1994

Volume: 50

Issue: 3

Pages: 245-249

Type: Article

DOI: 10.1016/0308-8146(94)90128-7 GOOGLE SCHOLAR