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0021-8561 |
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5057-5064 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
5057 |
| bibliographicCitation |
Burdack-Freitag A, Schieberle P. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science. J Agric Food Chem. 2012 May 23;60(20):5057–64. doi: 10.1021/jf300908d. PMID: 22515832. |
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2012-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
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https://doi.org/10.1021/jf300908d
https://pubmed.ncbi.nlm.nih.gov/22515832 |
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| language |
English |
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https://pubmed.ncbi.nlm.nih.gov/
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Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science |
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