
Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)
Keywords: ABTS; 2,2-azino-bis(3-ethylbenzothiazoline)-6 sulphonic acid; d.w.; dry weight; LTS; least trimmed squares; MPA; meta-phosphoric acid; PCA; principal component analysis; PDO; protected designation of origin; RDI; recommended dietary intake; TCEP; tris(2-c