Effects of Water-Soluble and Fat-Soluble Antioxidant Combinations in Oil-in-Water Emulsions on the Oxidative Stability of Walnut Kernels
Walnuts, which are rich in unsaturated fatty acids (UFAs), are highly susceptible to oxidation during storage, leading to quality degradation. Consequently, antioxidant technologies for the oxidative stability of walnuts have garnered significant attention. The addition of antioxidants remains the m...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1967 |
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