Walnut (<i>Juglans regia</i> L.) Volatile Compounds Indicate Kernel and Oil Oxidation
Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production to consumption. Chemical oxidation parameters (peroxide value and UV absorbances), fatty acid profile, tocopherols, phen...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2021-02-01
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| シリーズ: | Foods |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/10/2/329 |
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