The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity
2007
Velickovic, M.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Nikicevic, N.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Vulic, T.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Tesevic, V.,Hemijski fakultet, Beograd (Serbia) | Oparnica, C.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Radivojevic, D.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Djordjevic, B.,Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Vuckovic, I.,Institut za hemiju, tehnologiju i metalurgiju, Beograd (Serbia)
Liqueurs made of green, unripe walnuts, harvested in two terms, had no significantly different sensory characteristics, but had significantly different levels of the antioxidant activity. The antioxidant activity of liqueurs made of earlier harvested walnut fruits that weighted 2.0-3.0 g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0 g.
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