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Updated: May 22, 2025

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Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions

Pan Gao1,2, Kairui Chang1, Shu Wang3

  • 1Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Foods (Basel, Switzerland)
|March 13, 2025
PubMed

Keywords:
UPLC-QTOF-MSantioxidant activityfatty acid profilegeographic variabilityiron walnut oilphenolic compounds

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