https://www.selleckchem.com/pr....oducts/etomoxir-na-s
18 (Longal) to 29.95 (Judia), the stickiness was moderately intense, and the adhesiveness was high for the three varieties. Longal candied chestnuts were the softest and Martainha candied chestnuts were the hardest, the most elastic, and cohesive. Moreover, the candied chestnuts presented a moisture content ranging from 52.70% and 54.23%, amounts of carbohydrates in the range of 88.58 to 91.87 g/100 g d.m, values of protein (6.55-9.51 g/100 g d.m.), values of ash (0.78-1.98 g/100 g d.m.), and fat (0.87-1.58 g/100 g d.m.). In co
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