The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding
Yuxin xiea,b,c, Nan Jianga,b,c, Hongchen Sua,b,c, Feng Tana,b,c, Xi Chenga,b,c, Jiyan Wanga,b,c, Hao Hua,b,c,*
a College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
b Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
c Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei 430070, PR China
* Corresponding Author: Dr. Hao Hu
College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shi Zi Shan Road, Wuhan 430070, China.
E-mail: huhao@mail.hzau.edu.cn, Tel.: +86-15971475341