Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
Author:
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04726-6.pdf
Reference38 articles.
1. Alamprese C, Pompei C (2005) Influence of processing variables on some characteristics of nocino liqueur. Food Chem 92:203–209. https://doi.org/10.1016/j.foodchem.2004.07.012
2. Alamprese C, Pompei C, Scaramuzzi F (2005) Characterization and antioxidant activity of nocino liqueur. Food Chem 90:495–502. https://doi.org/10.1016/j.foodchem.2004.05.011
3. Bałan T, Tanumihardjo SA (2007) An integrated approach to evaluate food antioxidant capacity. J Food Sci 72:R159–R165. https://doi.org/10.1111/j.1750-3841.2007.00552.x
4. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76. https://doi.org/10.1006/abio.1996.0292
5. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200. https://doi.org/10.1038/1811199a
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