(Q104911516)

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

scientific article published on 5 January 2007

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

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

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Jerneja Jakopic

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

Mateja Colaric

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

Robert Veberic

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3

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

Metka Hudina

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4

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

Anita Solar

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5

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

Franci Stampar

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

publication date

5 January 2007

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published in

Food Chemistry

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http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.11.008

volume

104

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issue

1

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page(s)

100-105

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DOI

10.1016/J.FOODCHEM.2006.11.008

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(Q104911516)

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

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