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The major aim of this study was to evaluate the effects of industrial processing on the composition of minerals, free sugars, vitamins and pigments in fruits of chestnut cultivars at four stages of industrial processing (A–fresh; B–after 3 months storage at ± 0 °C and relative humidity = 90%; C–after flame peeling at 800 °–1000 °C for 1–2 s; D–after freezing in a tunnel with a CO2 flow at −65 °C for...
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