The influence of biologically active substances from walnuts pellicula on the quality of kernels

PODREZ, Anastasia

dc.contributor.advisor	DRUŢĂ, Raisa
dc.contributor.advisor	BAERLE, Alexei
dc.contributor.author	PODREZ, Anastasia
dc.date.accessioned	2022-10-19T11:00:43Z
dc.date.available	2022-10-19T11:00:43Z
dc.date.issued	2020
dc.identifier.citation	PODREZ, Anastasia. The influence of biologically active substances from walnuts pellicula on the quality of kernels. In: Student in Bucovina: International Conference for Students, 18th December 2020. Suceava: Abstracts, 2020, p. 57. ISSN 2068–7648.	en_US
dc.identifier.issn	2068–7648
dc.identifier.uri	http://repository.utm.md/handle/5014/21567
dc.description.abstract	Walnuts are exposed to the risk of oxidative damage, during storage and transportation, this causes an external change. Walnuts become brown and bitter. Phenolic compounds that are contained in high amounts in the pellicle make these undesirable transformations. The aim of this research was to extract the polyphenols and naphthoquinones from the pellicle of kernels, and to estimate the influence of extraction on the quality of walnuts.	en_US
dc.language.iso	en	en_US
dc.publisher	Stefan cel Mare University of Suceava, Romania	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	juglone	en_US
dc.subject	walnuts kernels	en_US
dc.title	The influence of biologically active substances from walnuts pellicula on the quality of kernels	en_US
dc.type	Article	en_US