Haiying Cai

Multi‐strain solid‐state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal

Abstract BACKGROUND Walnut meal, a major by‐product of oil extraction, is rich in protein and bioactive compounds but suffers from poor palatability and low digestibility due to anti‐nutritional factors (ANFs) such as phytic acid, tannins, and trypsin inhibitors. Conventional pro...