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Analysis of the effect of temperature and packing method on the quality and oxidative stability of walnuts in storage

Xuan Ma Chongbo Huang Chang Zheng Fangyan Long Mandi Zhao Changsheng Liu

中国油料作物学报（英文）2025，Vol.10Issue(3)：212-222,11.

中国油料作物学报（英文）2025，Vol.10Issue(3)：212-222,11.DOI:10.1016/j.ocsci.2025.02.005

Analysis of the effect of temperature and packing method on the quality and oxidative stability of walnuts in storage

Xuan Ma ¹Chongbo Huang ¹Chang Zheng ¹Fangyan Long ¹Mandi Zhao ²Changsheng Liu¹

作者信息

1. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Key Laboratory of Oil Seed Processing of Ministry of Agriculture,Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory,Wuhan,430062,China
2. College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,430023,China
折叠

摘要

关键词

Walnut storage/Temperature/Packaging methods/Quality/Oxidative stability

Key words

Walnut storage/Temperature/Packaging methods/Quality/Oxidative stability

引用本文复制引用

Xuan Ma,Chongbo Huang,Chang Zheng,Fangyan Long,Mandi Zhao,Changsheng Liu..Analysis of the effect of temperature and packing method on the quality and oxidative stability of walnuts in storage[J].中国油料作物学报（英文）,2025,10(3):212-222,11.

基金项目

Key Technology Research and Development Program in Autonomous Region(2022A02009),Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI). （2022A02009）

中国油料作物学报（英文）

ISSN：2096-2428

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