Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.)

Author： Gonçalves Berta   Borges Olga   Rosa Eduardo   Coutinho João   Silva Ana Paula  

Publisher： Edp Sciences

E-ISSN： 1625-967x|67|3|201-214

ISSN： 0248-1294

Source： Fruits, Vol.67, Iss.3, 2012-05, pp. : 201-214

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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