Phytochemical Content and Biological Activity of Pistachio (Pistacia vera L.) Shells
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-43169-2_46
Reference16 articles.
1. Arjeh, E. (2020). Bio-active compounds and functional properties of pistachio hull. Trends in Food Science & Technology, 97, 55–64. https://doi.org/10.1016/j.tifs.2019.12.031
2. Bensizerara, D., Menasria, T., Melouka, M., Cheriet, L., & Chenchouni, H. (2013). Anti-microbial activity of xerophytic plant (Cotula cinerea Delile) extracts against some pathogenic bacteria and fungi. Jordan Journal of Biological Sciences, 6(4), 266‒271. https://doi.org/10.12816/0001624
3. Elakremi, M., Sillero, L., Ayed, L., Mannai, F., Labidi, J., & Moussaoui, Y. (2022). Chemical composition and biological activity of Pistacia vera L. leaves: beneficial effects of female leaves extract on food products. (2022). Cellulose Chemistry and Technology, 56(3–4), 309–319. https://doi.org/10.35812/CelluloseChemTechnol.2022.56.27
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5. Gullón, B. (2017). Antioxidant and anti-microbial activities of extracts obtained from the refining of autohydrolysis liquors of vine shoots. Industrial Crops and Products, 107, 105–113. https://doi.org/10.1016/j.indcrop.2017.05.034
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