Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells

Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells

Walnuts are rich in various functional components, and proper roasting can help change the composition and content of functional components. However, there are few studies on the effects of roasting on the endogenous functional components and antioxidant properties of walnuts. Therefore, this study...

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Bibliographic Details
Main Authors: Mengyang WANG, Hexin ZHANG, Mei LI, Huaide XU, Ting ZHANG, Wenge ZHAO, Hongjie LEI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-06-01
Series:Shipin gongye ke-ji
Subjects:
walnuts
roast
endogenous functional components
fatty acid
free radical scavenging capacity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060234
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