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

AuthID
 P-002-NKK
5
Author(s)
Tipo de Documento
Article
Year published
2011
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 128, Número: 1, Páginas: 165-172 (8)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-79954426073
Wos: WOS:000290424600024
Source Identifiers
ISSN: 0308-8146
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