Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

Published 2016 View Full Article

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Title
Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
Authors
Keywords
Chinese chestnut, Cooking method, Nutritional quality, Volatile compound
Journal
FOOD CHEMISTRY
Volume 201, Issue -, Pages 80-86
Publisher
Elsevier BV
Online
2016-01-19
DOI
10.1016/j.foodchem.2016.01.068

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