Publication | Closed Access
Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)
99
Citations
28
References
2016
Year
Food ChemistryNutritionVolatile CompoundsFood QualityFood CompositionFood AnalysisNutritive ValueCastanea Mollissima BlumeAgricultural EconomicsChinese ChestnutHealth Sciences
| Year | Citations | |
|---|---|---|
Page 1
Page 1