Comparison of Different Processing Methods of Iron Walnut Oils ( Juglans sigillata ): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity-Reference-Cited by-同舟云学术

Comparison of Different Processing Methods of Iron Walnut Oils ( Juglans sigillata ): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

Published:2018-07-22 Issue:9 Volume:120 Page:1800151
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Gao Pan¹,Liu Ruijie¹,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceNational Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi214122P. R. China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800151

Reference53 articles.

1. Genetic variation in walnuts (Juglans regiaandJ. sigillata; Juglandaceae): Species distinctions, human impacts, and the conservation of agrobiodiversity in Yunnan, China

2. The Classification Within the Juglandaceae

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