Effect of Cooking on Total Vitamin C Contents and Antioxidant Activity of Sweet Chestnuts (Castanea Sativa Mill.)

AuthID
 P-002-NKK
5
Author(s)
Document Type
Article
Year published
2011
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 128, Issue: 1, Pages: 165-172 (8)
Indexing
Wos®
Scopus®
Crossref®67
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-79954426073
Wos: WOS:000290424600024
Source Identifiers
ISSN: 0308-8146
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