Effects of Water-Soluble and Fat-Soluble Antioxidant Combinations in Oil-in-Water Emulsions on the Oxidative Stability of Walnut Kernels.

Foods · 2025 · PMC12154343 · PMID 40509495

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a decreasing trendno p-value reported

The scavenging ability at initial state is the highest, and the scavenging rate showed a decreasing trend with walnut oxidation ( Figure 4 ).

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