Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, -tocopherol content, mineral composition and stability

Author： Ozdemir M.   Ackurt F.   Kaplan M.   Yildiz M.   Loker M.   Gurcan T.   Biringen G.   Okay A.   Seyhan F.G.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.73, Iss.4, 2001-06, pp. : 411-415

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