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Quality Evaluation of Walnut Oil through HPLC and in Vitro Antioxidant Activity
by Xu Li, Yang Zhao, Xiaojian Gong, Chao Zhao and Xin Zhou
Journal of Food and Nutrition Research. 2014, 2(5), 244-249. DOI: 10.12691/jfnr-2-5-6
Pub. Date: May 30, 2014Views: 26850Downloads: 22054Citations: 2
walnut oil HPLC unsaturated fatty acids quantification antioxidant activities
Abstract Full Text PDF (208 KB) Full Text HTML Full Text ePUB (104 KB)
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