Article Versions Notes

Panzani S, Venturi F, Bianchi A, Díaz-Guerrero P, Pieracci Y, Flamini G, Taglieri I, Sanmartin C. Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour. Foods. 2025; 14(11):1931. https://doi.org/10.3390/foods14111931

Panzani, Sofia, Francesca Venturi, Alessandro Bianchi, Pierina Díaz-Guerrero, Ylenia Pieracci, Guido Flamini, Isabella Taglieri, and Chiara Sanmartin. 2025. "Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour" Foods 14, no. 11: 1931. https://doi.org/10.3390/foods14111931

Panzani, S., Venturi, F., Bianchi, A., Díaz-Guerrero, P., Pieracci, Y., Flamini, G., Taglieri, I., & Sanmartin, C. (2025). Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour. Foods, 14(11), 1931. https://doi.org/10.3390/foods14111931