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 (<i>Juglans regia</i> 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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/3151 |