Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (Corylus avellana L.) Harvested in Different Geographical Regions
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DOI: 10.3390/foods10030685
Abstract: 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… read more here.
Keywords: esterified fatty; fatty acids; free esterified; shelf life ... See more keywords