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Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds

The impact of storage temperature and time on quality of two walnut cultivars (Juglans regia Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil significantly redu...

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Detalles Bibliográficos
Autores principales:	Ampofo, Josephine, Grilo, Filipa S., Langstaff, Sue, Wang, Selina C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563931/ https://www.ncbi.nlm.nih.gov/pubmed/36230227 http://dx.doi.org/10.3390/foods11193151

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