| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539152 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠We examined changes in chemical and biochemical parameters of chestnut fruits. ⺠Samples were subjected to boiling, roasting and curing processes. ⺠Total polyphenols content and antioxidant activity decreased after the treatments. ⺠Concentrations of specific phenols show different trends for each treatment. ⺠Essential and trace elements levels change depending on the treatment.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Nazzaro, C. Barbarisi, F. La Cara, M.G. Volpe,