Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): impact of different roasting conditions. Food Chemistry

M LOCATELLI, F TRAVAGLIA, J. D COISSON, MARTELLI Aldo, C STÉVIGNY, M. ARLORIO

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@article{c6f2c5bf13764cf2a9747d73bc9f56cf,

title = "Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): impact of different roasting conditions. Food Chemistry",

author = "M LOCATELLI and F TRAVAGLIA and COISSON, {J. D} and MARTELLI Aldo and C ST{\'E}VIGNY and M. ARLORIO",

year = "2009",

month = jan,

day = "1",

doi = "10.1016/j.foodchem.2009.08.048",

language = "English",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

}

TY - JOUR

T1 - Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): impact of different roasting conditions. Food Chemistry

AU - LOCATELLI, M

AU - TRAVAGLIA, F

AU - COISSON, J. D

AU - Aldo, MARTELLI

AU - STÉVIGNY, C

AU - ARLORIO, M.

PY - 2009/1/1

Y1 - 2009/1/1

UR - https://iris.uniupo.it/handle/11579/24914

U2 - 10.1016/j.foodchem.2009.08.048

DO - 10.1016/j.foodchem.2009.08.048

M3 - Article

SN - 0308-8146

JO - Food Chemistry

JF - Food Chemistry

ER -