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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

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