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Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripening

Martina Persic1, Maja Mikulic-Petkovsek1, Ana Slatnar1

  • 1University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.

Food Chemistry
|February 27, 2018
PubMed

Keywords:
Dicarboxylic acidGlansregininPhenolic compoundsRed hazelnutRed walnutRipening stages

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