Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 607-612

  Labuckas, Diana O ^a   Maestri, Damián M ^a   Perelló, Milton ^a   Martínez, Marcela L ^a   Lamarque, Alicia L ^a  

^a Instituto Multidisciplinario de Biologia Vegetal   (Argentina)

Author keywords

Antioxidant activity; Phenolics; Protein solubility; Protein phenolic interactions; Walnut

Indexed keywords

ALCOHOL; PHENOL DERIVATIVE; PROTEIN; SODIUM CHLORIDE; WATER;

ANTIOXIDANT ACTIVITY; ARGENTINA; ARTICLE; CHEMICAL ANALYSIS; FLOUR; NONHUMAN; NUT; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; SOLUBILITY; WALNUT;

JUGLANS; JUGLANS REGIA;

EID: 36148935581     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.051     Document Type: Article

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