Effects of Different Pre-drying Temperatures on Quality Characteristics and Flavor Components of Kernels from Dried Walnuts with Green Husks
This study investigated the impact of a new walnut processing technology on the quality and flavor of walnut oil in order to provide a theoretical basis for the development and application of this technology. Kernels from walnuts with green husks subjected to pre-drying treatment at 25, 120, 150 and...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-029.pdf |
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