Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds - Oliveira, I; Sousa, A; Valentao, P; Andrade, P B; Ferreira, I CFR; Ferreres, F; Bento, A; Seabra, R; Estevinho, L; Pereira, J A (Food Chem, 2007)