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Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties
Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory a...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643792/ https://ncbi.nlm.nih.gov/pubmed/29085121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2776-4 |
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