Effects of sustained release of tea polyphenols from a bacterial cellulose-based coating to prolong shelf-life of fresh walnuts

Food Chemistry 2026

View at publisher
Authors: CHEN CHIN CHEN, LI Zijun, Haiyan Yu, Lihe Su, Huaixiang Tian, Haibin Yuan
DOI: 10.1016/j.foodchem.2026.149795
Cited by: 3
References: 35

Fields of Study & Subjects

Tea Polyphenols and Effects Nuts composition and effects Microencapsulation and Drying Processes

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
520
Pages
149795–149795
Publication date
25 May 2026
Language
EN