Walnut green husk extract enhances the effect of chlorine dioxide on kernel quality and antioxidant properties of fresh-eating walnuts during their shelf life-Reference-Cited by-同舟云学术

Walnut green husk extract enhances the effect of chlorine dioxide on kernel quality and antioxidant properties of fresh-eating walnuts during their shelf life

Published:2023-12 Issue: Volume:428 Page:136797
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Dongli,Ye Niu,Li Mingrui,Dai Guoli,Ma Yanping,Wang Yifan,Liu Chaobin,Ma Huiling

Funder

National Natural Science Foundation of China

Northwest A and F University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Encapsulation complex of chlorine dioxide in α-cyclodextrin: Structure characterization and release property;Chen;Food Control,2020

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