Chemical constituents of green peel of Persian walnut (Juglans regia L.) fruit

Author:

ZamaniBahramabadi Elaheh,Afshar Hossein Malekpour,Rezanejad FarkhondehORCID

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Reference23 articles.

1. Bernard A, Lheureux F, Dirlewanger E (2018) Walnut: past and future of genetic improvement. Tree Genet Genomes 14:1

2. Jahanban-Esfahlan A, Ostadrahimi A, Tabibiazar M, Amarowicz R (2019) A comprehensive review on the chemical constituents and functional uses of walnut (Juglans spp.) husk. Int J Mol Sci 20:3920. https://doi.org/10.3390/ijms20163920

3. Cheraghali F, Mirmoghtadaie L, Shojaee-aliabadi S, Hosseini SM (2016) A comprative study of antimicrobial and antioxidant properties of walnut green husk aqueous extract before and after microencapsulation. Iranian J Nutr Sci Food Technol 11(2):113–124

4. Hama JR, Omer RA, Rashid RSM, Mohammad N, Thoss V (2016) The diversity of phenolic compounds along defatted kernel, green husk and leaves of walnut (Juglans regia L.). Anal Chem Lett 6(1):35–46

5. Heidari M, Askari R, Eslami M (2012) The possibility of converting soft pistachio skin into compost, the sixth national conference and the first international conference on waste management, Mashhad, https://civilica.com/doc/146762

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