Effect of the roasting process on hazelnut (Corylus avellana L.) seeds: racemization of protein-bound and free amino acids.

Research output: Contribution to conference › Abstract › peer-review

Original language	English
Publication status	Published - 2007
Event	Cost-927 meeting “Thermally processed foods: possible health implications” - Ebersberg (GER) Duration: 1 Jan 2007 → …

Conference	Cost-927 meeting “Thermally processed foods: possible health implications”
City	Ebersberg (GER)
Period	1/01/07 → …

Access to Document

@conference{630dcf8310604335b3966ffdd6e2a41c,

title = "Effect of the roasting process on hazelnut (Corylus avellana L.) seeds: racemization of protein-bound and free amino acids.",

author = "A. Caligiani and G. Palla and COISSON, \{Jean Daniel\} and Fabiano TRAVAGLIA and A. Martelli and Marco ARLORIO",

year = "2007",

language = "English",

note = "Cost-927 meeting “Thermally processed foods: possible health implications” ; Conference date: 01-01-2007",

}

TY - CONF

T1 - Effect of the roasting process on hazelnut (Corylus avellana L.) seeds: racemization of protein-bound and free amino acids.

AU - Caligiani, A.

AU - Palla, G.

AU - COISSON, Jean Daniel

AU - TRAVAGLIA, Fabiano

AU - Martelli, A.

AU - ARLORIO, Marco

PY - 2007

Y1 - 2007

UR - https://iris.uniupo.it/handle/11579/25241

M3 - Abstract

T2 - Cost-927 meeting “Thermally processed foods: possible health implications”

Y2 - 1 January 2007

ER -