ZHONG Jun-mei, LIU Yu-mei. Status of development and utilization for green husk of walnut[J]. Science and Technology of Food Industry, 2014, (19): 396-400. DOI: 10.13386/j.issn1002-0306.2014.19.078
Citation: ZHONG Jun-mei, LIU Yu-mei. Status of development and utilization for green husk of walnut[J]. Science and Technology of Food Industry, 2014, (19): 396-400. DOI: 10.13386/j.issn1002-0306.2014.19.078

Status of development and utilization for green husk of walnut

  • Walnut is popular within people not only for its daintiness but also for its nutrition.However its green peel has not been fully used yet. According to the reports in different countries and the traditional Chinese medicine theory, green husk of walnut has these functions as restraining bacterium, easing pain and anti- tumor actions.Because of good clinical value, the walnut green husk is worth further exploring.This paper reviewed the progress of research on the methods of chemical components extraction, drug activity and other aspects of the application of pigment.Also offered the thought and method for more research and development as well as utilize the abundant resources of walnut green husk.
  • loading

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return