Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.).
- DOI
- 10.3390/foods9040430
- Published
- 2020 Apr 4
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods9040430,
title = {Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.).},
author = {Ivanović S and Avramović N and Dojčinović B and Trifunović S and Novaković M and Tešević V and Mandić B},
year = {2020},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods9040430},
url = {https://doi.org/10.3390/foods9040430}
}RIS
TY - JOUR TI - Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.). AU - Ivanović S AU - Avramović N AU - Dojčinović B AU - Trifunović S AU - Novaković M AU - Tešević V AU - Mandić B PY - 2020 JO - Foods (Basel, Switzerland) DO - 10.3390/foods9040430 UR - https://doi.org/10.3390/foods9040430 ER -
APA
S, I., N, A., B, D., S, T., M, N., V, T., & B, M. (2020). Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.).. Foods (Basel, Switzerland). https://doi.org/10.3390/foods9040430
Source records
- pubmed · retrieved 2026-09-25T20:31:20.314Z