Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes
Author:
Affiliation:
1. Sakarya University, Turkey
2. Düzce University, Turkey
3. Harran University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n3/0101-2061-cta-1678-457X20516.pdf
Reference30 articles.
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3. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay;Apak R.;Mikrochimica Acta,2008
4. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak R.;Journal of Agricultural and Food Chemistry,2004
5. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts;Bakkalbaşı E.;LWT - Food Science and Technology,2012
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