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Analysis of some factors affecting the phenolic compounds extracted from green husk of walnut (Juglans regia L.)

M. Rahimipanah; M. Hamedi; M. Mirzapour

Volume 27, Issue 3 , December 2011, , Pages 419-430

https://doi.org/10.22092/ijmapr.2011.6383

Abstract
  Walnut green husk contains phenolic compounds which reduce cardiovascular diseases, prevent the risk of many cancers and LDL oxidation. Also they have antimutagenic, antioxidant and antimicrobial properties. In this research, effects of different parameters including blanching, solvent concentration, ...  Read More