Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 13, 2003, Pages 3790-3796

  Alasalvar, Cesarettin ^a   Shahidi, Fereidoon ^b   Liyanapathirana, Chandrika M ^b   Ohshima, Toshiaki ^c  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^c JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Amino acids; Dietary fiber; Minerals; Proximate composition; Taste active components; Tombul hazelnut; Vitamins

Indexed keywords

ALPHA TOCOPHEROL; AMINO ACID; ARGININE; ASPARTIC ACID; CALCIUM; CARBOXYLIC ACID; ESSENTIAL AMINO ACID; FAT; GLUTAMIC ACID; LYSINE; MAGNESIUM; MALIC ACID; MINERAL; PHOSPHORUS; POTASSIUM; SELENIUM; SUCROSE; SUGAR; TRYPTOPHAN; VITAMIN; VITAMIN B COMPLEX;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CORYLUS AVELLANA; DIETARY FIBER; FLAVOR; HAZELNUT; TASTE; TURKEY (REPUBLIC);

CORYLUS; CORYLUS AVELLANA;

EID: 0038115466     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0212385     Document Type: Article

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