Quantitative conversion of free, acid-hydrolyzable, and bound ellagic acid in walnut kernels during baking
Xin Guo, Fengying Gu, Tingting Yang, Zhixiao Shao, Qiaozhen Zhang, Jinjin Zhu, Feng Wang
Topics & Concepts
Ellagic acidChemistryPolyphenolEllagitanninHydrolyzable TanninFood scienceGallic acidPhenolsChromatographyBiochemistryAntioxidantPomegranate: compositions and health benefitsNuts composition and effectsPhytase and its Applications