Traditional walnut liqueur – cocktail of phenolics
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
1. Alamprese, C., & Pompei, C. (2005). Influence of processing variables on some characteristics of nocino liqueur. Food Chemistry (in press).
2. Characterization and antioxidant activity of nocino liqueur;Alamprese;Food Chemistry,2005
3. Phenolic profile in the quality control of walnut (Juglans regia L.) leaves;Amaral;Food Chemistry,2004
4. Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation;Anderson;Journal of Nutrition,2001
5. Quantitative analysis of ellagic acid in hardwood samples;Bianco;The Science of the Total Environment,1998
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