Characterizing the Phenolic Compounds in Iron Walnut Oil (<i>Juglans sigillata</i> Dode) Across Chinese Regions

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified...

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Autors principals:	Pan Gao, Kairui Chang, Shu Wang, Yuling Zheng, Jiaojiao Yin, Xinghe Zhang, Martin J. T. Reaney
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-03-01
Col·lecció:	Foods
Matèries:	iron walnut oil UPLC-QTOF-MS antioxidant activity phenolic compounds fatty acid profile geographic variability
Accés en línia:	https://www.mdpi.com/2304-8158/14/5/899
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