Case study: Low Oxygen Treatment on Walnuts by Oxy-Low- Oxylow

The impact of Low Oxygen Treatment on Walnuts by Oxy-Low

This study by Oxy-Low investigates how low oxygen treatment can enhance the shelf life, quality, and nutritional value of walnuts by reducing lipid oxidation and preserving antioxidants without the use of chemicals or freezing.

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The impact of Low Oxygen Treatment on Walnuts by Oxy-Low

The impact of Low Oxygen Treatment on Walnuts by Oxy-Low

Fill in the form to download the case study >>

Download the case study

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