Article Versions Notes

Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L. Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. Foods. 2025; 14(24):4331. https://doi.org/10.3390/foods14244331

Song, Lijun, Man Xu, Kai Zhang, Gang Guo, Lixiang Huai, Yue Zhao, Taohong Wang, Leiqing Pan, Ruiguo Cui, and Li Zhang. 2025. "Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts" Foods 14, no. 24: 4331. https://doi.org/10.3390/foods14244331

Song, L., Xu, M., Zhang, K., Guo, G., Huai, L., Zhao, Y., Wang, T., Pan, L., Cui, R., & Zhang, L. (2025). Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. Foods, 14(24), 4331. https://doi.org/10.3390/foods14244331