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Journal: Foods, 2020
Volume: 9
Number: 430

Article: Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)
Authors: by Stefan Ivanović, Nataša Avramović, Biljana Dojčinović, Snežana Trifunović, Miroslav Novaković, Vele Tešević and Boris Mandić
Link: https://www.mdpi.com/2304-8158/9/4/430

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