Xianhe Shi

Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume).

J. Ouyang, Fang Xu, Qian Li, 2016, Food chemistry.

Nutritional Quality of Chinese Chestnut and Effect of Cooking on its Bioactive Compounds and Antioxidant Activity

Yan-wen Wu, J. Ouyang, Qian Li, 2016 .