Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction

Published 2020 View Full Article

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Title
Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction
Authors
Keywords
Diaphragma juglandis, fructus, Walnut pellicle, Flower of , Juglans regia, Phenolic compounds, Antioxidant
Journal
FOOD CHEMISTRY
Volume 321, Issue -, Pages 126672
Publisher
Elsevier BV
Online
2020-03-28
DOI
10.1016/j.foodchem.2020.126672

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