Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions

Food Bioscience

Volumn 11, Issue , 2015, Pages 33-42

  Yang, Fang ^a   Liu, Qi ^a,b   Pan, Siyi ^b   Xu, Can ^a   Xiong, Youling L ^c  

^a WUHAN INSTITUTE OF TECHNOLOGY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Chestnut; Flavonoids; Nutritional composition; Polyphenol compounds; Principal component analysis

Indexed keywords

EID: 84928776309     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2015.04.004     Document Type: Article

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