City, Shanxi Province, China. After cleaning, the fruits were dried at
30 2 C for 24 h and were then cracked and shelled manually. The skin of the nuts was separated by soaking the nuts in water over- night and removed by hand. After removing the skin, the nuts were mixed with 4.5 times their weight of distilled water (50 C) and then ground in a blender for 5 min. The resultant slurry was filtered through a double-layered cheesecloth to yield walnut milk. Walnut milk was dispensed into containers and was autoclaved at 121 C for 15 min.