Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars
Author:
Funder
the Italian National Rural Network)
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00217-024-04579-9.pdf
Reference45 articles.
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2. Beccaro GL, Donno D, Lione GG, de Biaggi M, Gamba G, Rapalino S, Riondato I, Gonthier P, Mellano MG (2020) Castanea spp. agrobiodiversity conservation: genotype influence on chemical and sensorial traits of cultivars grown on the same clonal rootstock. Foods 9:2–25. https://doi.org/10.3390/foods9081062
3. Bertoni C, Abodi M, D’Oria V, Milani GP, Agostoni C, Mazzocchi A (2023) Alpha-linolenic acid and cardiovascular events: a narrative review. Int J Mol Sci 24:14319. https://doi.org/10.3390/ijms241814319
4. Bini L, Gori M, Nin S, Natale R, Meacci E, Giordani E, Biricolti S (2023) Assessing the genetic variability of sweet chestnut varieties from the Tuscan Apennine Mountains (Italy). Agronomy 13:1947. https://doi.org/10.3390/agronomy13071947
5. Breisch H (1995) Châtaignes et Marrons. Centre technique interprofessionnel des fruits et légumes, Paris, France
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