Edible coating of walnuts. Final results

Data shows the effect of three different edible coating conditions and their impact in acid value, peroxide value, and TBAR. The experimental conditions were carried out in triplicate. The measurements were performed after 6 weeks period, and compared with the measurements in the starting point (time 0).本数据集呈现了三种不同可食性涂层（edible coating）处理条件的效果，及其对酸值（acid value）、过氧化值（peroxide value）与TBAR的影响。所有实验条件均设置三次重复，所有检测均在6周周期结束后完成，并与初始时间点（时间0）的检测结果进行对照。