Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin
The effects of roasting on extractable and bound proanthocyanidins of Turkish Tombul hazelnut and its skin were studied. Natural (raw) and roasted hazelnuts as well as roasted hazelnut skin were extracted, hydrolysed, and analysed by normal-phase high performance liquid chromatography. Natural hazel...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-05-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464616300500 |