Walnut fruit: Impact of ethylene assisted hulling on in vitro antioxidant activity, polyphenols, PUFAs, amino acids and sensory attributes
Aiman Farooq, Syed Zameer Hussain, Tashooq Ahmad Bhat, Bazila Naseer, Fauzia Shafi
Topics & Concepts
Food scienceChemistryPolyphenolABTSTanninDPPHAftertasteAntioxidantPhenolsGallic acidTroloxNutraceuticalPolyunsaturated fatty acidProanthocyanidinTasteFatty acidBiochemistryNuts composition and effectsHorticultural and Viticultural ResearchFermentation and Sensory Analysis