Want to know about the effect of sodium azide and sodium benzoate on the functional properties (antioxidant and total phenol content)during storage of walnut milk.
Wazir ali Hangu, I wonder about the purposefulness of such research with the use of sodium azide and sodium benzoate. After all, when storing food products, such compounds must not be used. However, if you insist on such study, preliminary tests (with different concentrations) will be necessary to determine the effects of these compounds on the components of the walnut milk, here antioxidants.