Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties
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Title
Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties
Authors
Keywords
Kernel quality, Nutritional value, Fatty acids, Phenolics, Antioxidant properties, antibacterial activity
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 12, Pages 3791-3801
Publisher
Springer Nature
Online
2017-10-06
DOI
10.1007/s13197-017-2776-4
References
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