Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds

Ivo Oliveira; Antônio Carlos Sobral Sousa; Patrı́cia Valentão; Paula B. Andrade; Isabel Cristina Fernandes Rodrigues Ferreira; Federico Ferreres; Albino Bento; R.M. Seabra; Letı́cia M. Estevinho; José Alberto Pereira

doi:10.1016/j.foodchem.2007.04.059

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