Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics

@inproceedings{Gonalves2010MetaboliteCO,
  title={Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics},
  author={Berta Gonçalves and Orangel Borges and Helena S Costa and Richard N. Bennett and Mariana Santos and Ana Paula Silva},
  year={2010}
}
Abstract The aim of this research was to study the processing effects (roasting and boiling) on primary and secondary metabolite composition of fruits from the following chestnut ( Castanea sativa Mill.) cultivars (cvs.) of three Protected Designation of Origin (PDO) areas in the Tras-os-Montes e Alto Douro region (Portugal): PDO Terra Fria (cvs. Aveleira, Boaventura, Cota, Lamela and Trigueira), PDO Padrela (cvs. Judia, Lada, Longal and Negra) and PDO Soutos da Lapa (cvs. Longal and Martainha… CONTINUE READING

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