Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices
Crossref DOI link: https://doi.org/10.1007/s00217-017-2902-6
Published Online: 2017-05-03
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Delgado, Teresa
Pereira, José Alberto
Ramalhosa, Elsa
Casal, Susana
Funding for this research was provided by:
Fundação para a Ciência e a Tecnologia (PEst-OE/AGR/UI0690/2014, UID/AGR/00690/2013, UID/QUI/50006/2013)
License valid from 2017-05-03