Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 590-596

  Seyhan, Ferda ^a   Ozay, Guner ^a   Saklar, Sena ^a   Ertaş, Erdal ^a   Satir, Gülçin ^a   Alasalvar, Cesarettin ^a  

^a MATERIALS INSTITUTE   (Turkey)

Author keywords

Fatty acids; Fruit development; Hazelnut varieties; Lipase; Minerals; Peroxidase; Polyphenol oxidase; Proximate composition

Indexed keywords

CALCIUM; CATECHOL OXIDASE; FATTY ACID; IRON; MAGNESIUM; MINERAL; MONOUNSATURATED FATTY ACID; PEROXIDASE; PHOSPHORUS; POLYUNSATURATED FATTY ACID; POTASSIUM; SATURATED FATTY ACID; TRIACYLGLYCEROL LIPASE; ZINC;

ADULT PLANT; ARTICLE; CHEMICAL COMPOSITION; DIET SUPPLEMENTATION; DIETARY INTAKE; DRY WEIGHT; ENZYME ACTIVITY; FRUIT DEVELOPMENT; HARVEST PERIOD; HAZELNUT; NONHUMAN; STATISTICAL SIGNIFICANCE; TURKEY (REPUBLIC);

CORYLUS; CORYLUS AVELLANA; CORYLUS COLURNA;

EID: 34447259572     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.016     Document Type: Article

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