Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (Corylus avellana L.) Harvested in Different Geographical Regions

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 degradation reactions under enzymatic catalysis. Lipid oxida...

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Detalles Bibliográficos
Autores principales: Cialiè Rosso, Marta, Stilo, Federico, Mascrez, Steven, Bicchi, Carlo, Purcaro, Giorgia, Cordero, Chiara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004584/
https://www.ncbi.nlm.nih.gov/pubmed/33806964
http://dx.doi.org/10.3390/foods10030685

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004584/
https://www.ncbi.nlm.nih.gov/pubmed/33806964
http://dx.doi.org/10.3390/foods10030685

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