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Donno D, Mellano MG, Carini V, Bergamasco E, Gamba G, Beccaro GL. Application of Traditional Cooking Methods in Chestnut Processing: Effects of Roasting and Boiling on Secondary Metabolites and Antioxidant Capacity in Castanea spp. Fruits. Agriculture. 2023; 13(3):530. https://doi.org/10.3390/agriculture13030530

Donno, Dario, Maria Gabriella Mellano, Valeria Carini, Elena Bergamasco, Giovanni Gamba, and Gabriele Loris Beccaro. 2023. "Application of Traditional Cooking Methods in Chestnut Processing: Effects of Roasting and Boiling on Secondary Metabolites and Antioxidant Capacity in Castanea spp. Fruits" Agriculture 13, no. 3: 530. https://doi.org/10.3390/agriculture13030530

Donno, D., Mellano, M. G., Carini, V., Bergamasco, E., Gamba, G., & Beccaro, G. L. (2023). Application of Traditional Cooking Methods in Chestnut Processing: Effects of Roasting and Boiling on Secondary Metabolites and Antioxidant Capacity in Castanea spp. Fruits. Agriculture, 13(3), 530. https://doi.org/10.3390/agriculture13030530