Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: I. Fatty acid composition

  1. Parcerisa, J.
  2. Boatella, J.
  3. Codony, R.
  4. Farrà, A.
  5. Garcia, J.
  6. Lopez, A.
  7. Rafecas, M.
  8. Romero, A.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 1993

Volume: 48

Issue: 4

Pages: 411-414

Type: Article

DOI: 10.1016/0308-8146(93)90326-B GOOGLE SCHOLAR