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Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot‐air roasting conditions: a combined analytical study |
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| Authors: | Arianna Binello Marta Giorgis Clara Cena Giancarlo Cravotto Laura Rotolo Paolo Oliveri Cristina Malegori Maria Chiara Cavallero Stefania Buso Monica Casale |
| Affiliation: | 1. Department of Drug Science and Technology, University of Turin, Turin, Italy;2. Department of Pharmacy, University of Genoa, Genoa, Italy;3. POLO AGRIFOOD Regione Piemonte, MIAC Scpa c/o Tecnogranda, Dronero, Italy;4. F.lli Ruata Spa, Baldissero d'Alba, Italy |
| Abstract: | |
| Keywords: | Tonda Gentile Trilobata hazelnut infrared roasting hot‐air roasting near infrared spectroscopy E‐nose principal component analysis |
