The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut (Cestanea sativa Milles) kernels-Reference-Cited by-同舟云学术

The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut (Cestanea sativa Milles) kernels

Published:2023-12 Issue: Volume:1 Page:716-722
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Özcan Mehmet Musa,Uslu Nurhan,Lemiasheuski Viktar

Publisher

Elsevier BV

Reference29 articles.

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5. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal;Borges;Food Chemistry,2008

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