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Hazel (Corylus Avellana L.) Leaves as Source of Antimicrobial and Antioxidative Compounds
AuthID
P-004-D5X
10
Author(s)
Oliveira, I
·
Sousa, A
·
Valentao, P
·
Andrade, PB
·
Ferreira, ICFR
·
Ferreres, F
·
Bento, A
·
Seabra, R
·
Estevinho, L
·
Pereira, JA
Document Type
Article
Year published
2007
Published
in
FOOD CHEMISTRY,
ISSN: 0308-8146
Volume: 105, Issue: 3, Pages: 1018-1025 (8)
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®
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®
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Publication Identifiers
DOI
:
10.1016/j.foodchem.2007.04.059
Scopus
: 2-s2.0-34447554449
Wos
: WOS:000249061700017
Source Identifiers
ISSN
: 0308-8146
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