Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil

Overview of attention for article published in Frontiers in Nutrition, January 2023

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New Research: Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil: Introduction The quality of pressed walnut oil can be improved by moderate roasting… https://t.co/DF8x1F08P1 #N

03 Feb 2023

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New ESSENTIAL OILS Research Available. Click Here to Access Article(s): https://t.co/uaI5gG0Ukp

24 Jan 2023

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