Antimicrobial and antioxidant activity of phenolic extracts from walnut (Juglans regia L.) green husk by using pressure-driven membrane process
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05588-w.pdf
Reference40 articles.
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2. Agullo A, Pereira E, Freire M, Valentão P, Andrade P, Alvarez J et al (2013) Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Ind Crops Products 42:126–132
3. Akinmoladun AC, Falaiye E, Ojo OB, Adeoti A, Amoo ZA, Olaleye MT (2022) Effect of extraction technique, solvent polarity, and plant matrix on the antioxidant properties of Chrysophyllum albidum G Don. (African Star Apple). Bull Natl Res Centre. https://doi.org/10.1186/s42269-022-00718-y
4. Aminov R (2010) A brief history of the antibiotic era: lessons learned and challenges for the future. Front Microbiol 8(1):134. https://doi.org/10.3389/fmicb.2010.00134
5. Arend GD, Adorno WT, Rezzadori K, Di Luccio M, Chaves VC, Reginatto FH, Petrus JCC (2017) Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane. J Food Eng 201:36–41. https://doi.org/10.1016/J.JFOODENG.2017.01.014
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