Walnut pellicle color affects its phenolic composition: Free, esterified and bound phenolic compounds in various colored-pellicle walnuts
Ruohui Wang, Xin Tian, Qingyang Li, Liuwei Liao, Shutian Wu, Fubin Tang, Danyu Shen, Yihua Liu
Topics & Concepts
FlavonolsChemistryGallic acidPolyphenolPhenolsFood scienceCatechinColoredPhenolic acidEllagic acidPigmentChromatographyOrganic chemistryAntioxidantComposite materialMaterials scienceNuts composition and effectsHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities