How much do cultivar and preparation time influence on phenolics content in walnut liqueur?

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 100-105

  Jakopic, Jerneja ^a   Colaric, Mateja ^a   Veberic, Robert ^a   Hudina, Metka ^a   Solar, Anita ^a   Stampar, Franci ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Cultivar; Green walnut fruits; Juglans regia L.; Phenolic compounds; Picking time; Walnut; Walnut liqueur

Indexed keywords

1,4 NAPHTHOQUINONE; CATECHIN; CHLOROGENIC ACID; ELLAGIC ACID; GALLIC ACID; JUGLONE; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SINAPIC ACID; SYRINGIC ACID;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMICAL ANALYSIS; FRUIT; HARVESTING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID; NONHUMAN; NUT; SAMPLING; SEASONAL VARIATION; SLOVENIA; WALNUT;

JUGLANS; JUGLANS REGIA;

EID: 34147106982     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.008     Document Type: Article

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