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Varietal and crop year effects on lipid composition of walnut (Juglans regia) genotypes

✍ Scribed by Marcela L. Martínez; Miguel A. Mattea; Damián M. Maestri

Book ID
107491065
Publisher
Springer-Verlag
Year
2006
Tongue
English
Weight
120 KB
Volume
83
Category
Article
ISSN
0003-021X

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## Abstract Walnut tannins were maximally extracted with absolute methanol and an extraction time of 60 min. Storage (21 days at 25 °C) significantly reduced (20–40% reduction) the assayable tannin content in walnuts. The ranges of tannin content in freshly cracked inshell and shelled walnuts were