The influence of seasonality on total fat and fatty acids profile, protein and amino acid, and antioxidant properties of traditional Italian flours from different chestnut cultivars

Scientia Horticulturae

Volumn 192, Issue , 2015, Pages 132-140

  Morrone, Lucia ^a   Dall'Asta, Chiara ^a   Silvanini, Annalisa ^a   Cirlini, Martina ^a   Beghè, Deborah ^a   Fabbri, Andrea ^a   Ganino, Tommaso ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Chestnut flour; Crude fats; Crude protein; Fatty acids profiles; Free amino acids

Indexed keywords

AMINO ACID; ANTIOXIDANT; CARBOHYDRATE; CULTIVAR; DECIDUOUS TREE; FAT; FATTY ACID; HARVESTING; PROTEIN; SEASONALITY; VITAMIN;

ITALY;

CASTANEA SATIVA; EMILIA;

EID: 84931272736     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2015.04.018     Document Type: Article

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