Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)

por Mustafa, Ahmed M., Abouelenein, Doaa, Acquaticci, Laura, Alessandroni, Laura, Abd-Allah, Rehab H., Borsetta, Germana, Sagratini, Gianni, Maggi, Filippo, Vittori, Sauro, Caprioli, Giovanni
Publicado 2021