Characterization of various chestnut cultivars by means of chemometrics approach

@inproceedings{PeaMndez2008CharacterizationOV,
  title={Characterization of various chestnut cultivars by means of chemometrics approach},
  author={Eladia Mar{\'i}a Pe{\~n}a-M{\'e}ndez and Marcos Hern{\'a}ndez-Su{\'a}rez and Carlos D{\'i}az-Romero and Elena M. Rodr{\'i}guez-Rodr{\'i}guez},
  year={2008}
}
Chestnuts like other foodstuffs may be characterized by their chemical composition. The chemical composition of ascorbic acid, total acidity, pH, starch, refraction index (°Brix), moisture, ashes, insoluble fibre, soluble fibre, total dietary fibre, total proteins, cations (Na, K, Ca, Fe, Cu, Zn, Mn, Mg) and phosphorous was determined in 19 local chestnut varieties from three areas of production in the island of Tenerife. Significant differences were found between the mean values of moisture… CONTINUE READING

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