Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-020-03541-9.pdf
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3. Zhou D, Yu H, He F et al (2014) Nut consumption in relation to cardiovascular disease risk and type 2 diabetes: a systematic review and meta-analysis of prospective studies. Am J Clin Nutr 100:270–277. https://doi.org/10.3945/ajcn.113.079152
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