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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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