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2022•Food ChemistryRequires access

Quantitative conversion of free, acid-hydrolyzable, and bound ellagic acid in walnut kernels during baking

Xin Guo, Fengying Gu, Tingting Yang, Zhixiao Shao, Qiaozhen Zhang, Jinjin Zhu, Feng Wang

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Key concepts: Ellagic acid, Chemistry, Polyphenol, Ellagitannin, Hydrolyzable Tannin, Food science, Gallic acid, Phenols

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Quantitative conversion of free, acid-hydrolyzable, and bound ellagic acid in walnut kernels during baking — Research Paper | ScholarLens