Quality preservation of walnut kernels using edible coatings
Quality preservation of walnut kernels using edible coatings is a scholarly work, published in 2018 in ''Grasas y Aceites''. The main subjects of the publication include chemistry, Aroma, carboxymethyl cellulose, Peroxide value, coating, olive oil, food science, hexanal, horticulture, nonanal, and nut. The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage.