Work

Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.109958

Authors: Pan Gao, Ruijie Liu, Qingzhe Jin, Xingguo Wang

Institutions: Wuhan Polytechnic University, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3047956409

FWCI: 3.717

Cites: 32

Cited by: 79

Related to: 10