Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (<i>Corylus avellana</i> L.) Harvested in Different Geographical Regions.

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作者： Marta,Cialiè Rosso ^[1] ; Federico,Stilo ^[1] ; Steven,Mascrez ^[2] ; Carlo,Bicchi ^[1] ; Giorgia,Purcaro ^[2] ; Chiara,Cordero ^[1]

作者单位： Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy. ^[1] AgroBioChem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium. ^[2]

关键词 esterified fatty acids fatty acids methyl esters free fatty acids hazelnut drying hazelnut lipids quantitative profiling storage quality of hazelnuts

DOI 10.3390/foods10030685

PMID 33806964

发布时间 2023-09-19

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Foods (Basel, Switzerland)

2021年10卷3期

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Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (<i>Corylus avellana</i> L.) Harvested in Different Geographical Regions.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (<i>Corylus avellana</i> L.) Harvested in Different Geographical Regions.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

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