Nutritional Quality of Chinese Chestnut and Effect of Cooking on its Bioactive Compounds and Antioxidant Activity-Reference-Cited by-同舟云学术

Nutritional Quality of Chinese Chestnut and Effect of Cooking on its Bioactive Compounds and Antioxidant Activity

Published:2016-04-21 Issue:6 Volume:40 Page:1383-1390
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Hou Fan¹,Shi Xianhe¹,Li Qian¹,Xie Shuangshuang¹,Wu Yanwen²,Ouyang Jie¹

Affiliation:

1. Department of Food Science and Engineering; College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University; Beijing 100083 China

2. Beijing Center for Physical and Chemical Analysis; Beijing 100089 China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12723/fullpdf

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4. Vitamin E profile as a reliable authenticity discrimination factor between chestnut (Castanea sativa Mill.) cultivars;Barreira;J. Agr. Food Chem.,2009a

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