Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut

标题
Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut
作者
关键词
Juglans regia L., Drying, Oxidation, Total phenolic, Lipoxygenase
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 1126-1132
出版商
Elsevier BV
发表日期
2015-10-20
DOI
10.1016/j.lwt.2015.10.002

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