Edible coating of walnuts. Final results

Published: 12 May 2021| Version 1 | DOI: 10.17632/rsvsbvnvr4.1
Contributor:
Eduardo Caballero-Valdés

Description

Data shows the effect of three different edible coating conditions and their impact in acid value, peroxide value, and TBAR. The experimental conditions were carried out in triplicate. The measurements were performed after 6 weeks period, and compared with the measurements in the starting point (time 0).

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Categories

Lipid Oxidation, Walnut

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