Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics
Version of Record online: 23 NOV 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 1, pages 122–131, January 2012
How to Cite
Alasalvar, C., Pelvan, E., Bahar, B., Korel, F. and Ölmez, H. (2012), Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics. International Journal of Food Science & Technology, 47: 122–131. doi: 10.1111/j.1365-2621.2011.02817.x
- Issue online: 13 DEC 2011
- Version of Record online: 23 NOV 2011
- (Received 23 May 2011; Accepted in revised form 13 September 2011)
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