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of 4
pro vyhledávání: '"hazelnut lipids"'
Autor:
Marta Cialiè Rosso, Federico Stilo, Steven Mascrez, Carlo Bicchi, Giorgia Purcaro, Chiara Cordero
Publikováno v:
Foods, Vol 10, Iss 3, p 685 (2021)
Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation and/or degradatio
Externí odkaz:
https://doaj.org/article/f7d5be656b3c4351b4ec976cc61b8c54
Autor:
Carlo Bicchi, Federico Stilo, Steven Mascrez, Marta Cialiè Rosso, Chiara Cordero, Giorgia Purcaro
Publikováno v:
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 685, p 685 (2021)
Volume 10
Issue 3
Foods, Vol 10, Iss 685, p 685 (2021)
Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation and/or degradatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ada88cdaf83d4c45538ca5e0f510420
Autor:
Marta, Cialiè Rosso, Federico, Stilo, Steven, Mascrez, Carlo, Bicchi, Giorgia, Purcaro, Chiara, Cordero
Publikováno v:
Foods
Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation and/or degradatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6a6a9274c9a39ee42c035b978fcb98d9
https://pubmed.ncbi.nlm.nih.gov/33806964
https://pubmed.ncbi.nlm.nih.gov/33806964
Akademický článek
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