Browning Inhibition and Decolorization of Fresh Walnut Kernels and Their Effect on Browning-Related Enzyme Activity, Antioxidant Properties and Quality Attributes during Cold Storage
LIU Chaobin, LI Shuying, YE Niu, TANG Yan, CAO Yongxin, MA Huiling
(1. College of Forestry, Northwest A&F University, Yangling 712100, China;2. College of Life Science, Northwest A&F University, Yangling 712100, China)
LIU Chaobin, LI Shuying, YE Niu, TANG Yan, CAO Yongxin, MA Huiling. Browning Inhibition and Decolorization of Fresh Walnut Kernels and Their Effect on Browning-Related Enzyme Activity, Antioxidant Properties and Quality Attributes during Cold Storage[J]. FOOD SCIENCE, 2022, 43(9): 232-241.