| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538660 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠This study is the first attempt to characterise the chestnut flour volatiles ⺠Aldehydes are the most abundant among the 44 volatiles identified in chestnut flour. ⺠Monovarietal flours were successfully classified according to their odour descriptors.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Cirlini, C. Dall'Asta, A. Silvanini, D. Beghè, A. Fabbri, G. Galaverna, T. Ganino,