A method for astringency assessment of walnut kernel based on protein-phenol interaction system

WANG Ruohui, LI Qingyang, LIU Yihua, MO Runhong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 259-265.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 259-265. DOI: 10.13995/j.cnki.11-1802/ts.029978

A method for astringency assessment of walnut kernel based on protein-phenol interaction system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(24): 259-265 https://doi.org/10.13995/j.cnki.11-1802/ts.029978

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