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Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels

Tehmeena Ahad, Amir Gull, Jasia Nissar, Lubna Masoodi, A. H. Rather

2020Journal of Food Science and Technology24 citationsDOIOpen Access PDF

Topics & Concepts

ChemistryDPPHButylated hydroxytolueneBrowningPhenolsAntioxidantFood scienceEllagic acidPhenolLinoleic acidOrganic chemistryPolyphenolFatty acidNuts composition and effectsPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research
Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels | Litcius