Tocopherols and tocotrienol content of hazelnut cultivars grown in Portugal
The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 °C) and times of exposure (5, 15, and 30 min) and analyzed for...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/1737 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/1737 |