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Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis,electronic nose and chemometrics |
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| Authors: | Cesarettin Alasalvar Ebru Pelvan Banu Bahar Figen Korel Hülya Ölmez |
| Affiliation: | 1. TüB?TAK Marmara Research Centre, Food Institute, PO Box 21, 41470 Gebze, Kocaeli, Turkey;2. Department of Food Engineering, Izmir Institute of Technology, 35430 Urla, Izmir, Turkey |
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