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Original Article

Stability and sensory analysis of walnut polypeptide liquid: response surface optimization

Qian Suna College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China

https://orcid.org/0000-0002-7924-6737 View further author information

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Yimei Chenga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information

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Gang Yanga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information

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Zheng Feei Mab Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, ChinaCorrespondence[email protected]
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Hongxia Zhangc Department of Food Science, University of Otago, Dunedin, New ZealandCorrespondence[email protected]
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Fang Lid Xinjiang Institute of Light Technology, Urumqi, ChinaView further author information

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Lingming Konga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaCorrespondence[email protected]
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