Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition
Author:
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
http://link.springer.com/content/pdf/10.1007/s13399-019-00424-2.pdf
Reference42 articles.
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2. Wijeratne SSK, Abou-Zaid MM, Shahidi F (2006) Antioxidant polyphenols in almond and its coproducts. J Agric Food Chem 54(2):312–318. https://doi.org/10.1021/jf051692j
3. INE (2017) Instituto Nacional de Estatística, I.P. Estastíticas Agrícolas 2016. Portugal
4. Abdallah IB, Tlili N, Martinez-Force E, Rubio AGP, Perez-Camino MC, Albouchi A, Boukhchina S (2015) Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties. Food Chem 173:972–978. https://doi.org/10.1016/j.foodchem.2014.10.095
5. Pereira JA, Oliveira I, Sousa A, Valentão P, Andrade PB, Ferreira ICFR, Ferreres F, Bento A, Seabra R, Estevinho L (2007) Walnut (Juglans regia L.) leaves: phenolic compounds, antibacterial activity and antioxidant potential of different cultivars. Food Chem Toxicol 45(11):2287–2295. https://doi.org/10.1016/j.fct.2007.06.004
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