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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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Amin, Furheen, Masoodi, F. A., Baba, Waqas N., Khan, Asma Ashraf, Ganie, Bashir Ahmad
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2017
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Original Article
Online toegang: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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