Chemical composition and characterisation of seeds from two varieties (pure and hybrid) of Aesculus hippocastanum

Author:

Baraldi Cecilia,Bodecchi Lidia Maria,Cocchi Marina,Durante Caterina,Ferrari Giorgia,Foca Giorgia,Grandi Margherita,Marchetti Andrea,Tassi Lorenzo,Ulrici Alessandro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Official methods of analysis;AOAC – Association of Official Agricultural Chemists,1984

2. The biogenesis of starch granules in higher plants;Badenhuizen,1969

3. Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production;Cocchi;Journal of Food Engineering,2007

4. Determination od carboxylic acids ain vinegars and in Aceto Balsamico Tradizionale di Modena by HPLC and GC methods;Cocchi;Journal of Agricultural and Food Chemistry,2002

5. Physically modified starches;Colonna,1987

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