1Quantitative conversion of free, acid-hydrolyzable, and bound ellagic acid in walnut kernels during baking

作者： Guo X.; Gu F.; Yang T.; Shao Z.; Zhang Q.; Zhu J.; Wang F.; SCIE（2023版） EI（2023版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing; 100193; China; College of Biochemical Engineering; Beijing Union University; 100023; Graduate School of Chinese Academy of Agricultural Sciences; 100081;

来源：Food Chemistry

关键词： Acid content Acid precursors Baking Ellagitannin Free acids Phenolic acids Physiological functions Polyphenols Urolithins Walnut kernel Ellagic acid acetonitrile ellagic acid ellagitannin polymer polyphenol hydroxybenzoic acid derivative phenolic acid tannin Article baking (cooking) bioavailability biological activity controlled study flow rate high performance liquid chromatography industrial production liquid chromatography-mass spectrometry nutritional value quantitative analysis sensory evaluation supernatant time of flight mass spectrometry walnut metabolism Ellagic Acid Hydrolyzable Tannins Hydroxybenzoates Juglans

年份：2023