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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060234 |
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