HIGHLIGHTS
- who: Dario Donno and colleagues from the Department of, Forestry and Food Science, University of Torino, Largo Braccini, Grugliasco, Torino, Italy have published the research: Application of Traditional Cooking Methods in Chestnut Processing: Effects of Roasting and Boiling on Secondary Metabolites and Antioxidant Capacity in Castanea spp. Fruits, in the Journal: Agriculture 2023, 530 of /2023/
- what: The aims of this study were to investigate and describe the phenolic profile and capacity of raw boiled and roasted chestnuts from several Castanea spp. genotypes evaluating the influence of the application of different traditional cooking methods the . . .
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