Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 509-515

  Köksal, A Ilhami ^a   Artik, Nevzat ^a   Şimşek, Atilla ^b   Güneş, Nurdan ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Aminoacids; Corylus avellana L.; Hazelnuts; Minerals; Vitamins

Indexed keywords

ARGININE; ASCORBIC ACID; ASPARTIC ACID; CALCIUM; COPPER; ESSENTIAL AMINO ACID; FATTY ACID; FOLIC ACID; GLUTAMIC ACID; IRON; LEUCINE; LINOLEIC ACID; MAGNESIUM; MANGANESE; MINERAL; NICOTINIC ACID; NONESSENTIAL AMINO ACID; OLEIC ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACID; POTASSIUM; PYRIDOXINE; RETINOL; RIBOFLAVIN; SATURATED FATTY ACID; SODIUM; THIAMINE; TOCOPHEROL; UNSATURATED FATTY ACID; ZINC;

ARTICLE; CHEMICAL COMPOSITION; CULTIVATED SPECIES; FOOD ANALYSIS; FOOD COMPOSITION; HAZELNUT; LIPID COMPOSITION; NUT KERNEL; NUTRIENT; QUANTITATIVE ANALYSIS; TURKEY (REPUBLIC);

CORYLUS; CORYLUS AVELLANA;

EID: 33747449888     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.013     Document Type: Article

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