Influence of the Cooking System, Chemical Composition, and Α-Amylase Activity on the Sensory Profile of Chestnut Cultivars - Longal and Judia - and Their Consequence on Consumer's Acceptability

AuthID
 P-00Z-2GN
5
Author(s)
Moto, J
·
Tipo de Documento
Article
Year published
2023
Publicado
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 34, Páginas: 100799 (11)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85171477580
Wos: WOS:001082631600001
Source Identifiers
ISSN: 1878-450X
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