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The chestnut fruit processing generates large amounts of residues as pericarp (outer shell; 8.9–13.5%) and integument (inner shell; 6.3–10.1%). These materials clearly have the potential as sources of valuable co-products. The analyses of the pericarp and integument of four Portuguese chestnut cultivars (Judia, Longal, Martaínha and Lada) revealed significant contents of total phenolics, low molecular...
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