Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil
Pan Gao, Ruijie Liu, Qingzhe Jin, Xingguo Wang
Topics & Concepts
ChemistryHexaneFood scienceExtraction (chemistry)PhytosterolPolyphenolJuglansSupercritical fluid extractionAntioxidantTocopherolChromatographyOrganic chemistryBiochemistryVitamin ENuts composition and effectsEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative Stress