Walnuts (Juglans regia L.), known for their healthy properties attributed to different bioactive compounds, are usually consumed after a drying process. In this work was evaluated the influence of drying on the major phenolic compounds by HPLC-MS/MS. A total of 45 compounds were identified based on mass spectra and literature
Federica Pasini, V.V. (2022). Effect of the postharvest drying process on the major phenolic compounds of Italian walnuts, using HPLC-MS/MS.
Effect of the postharvest drying process on the major phenolic compounds of Italian walnuts, using HPLC-MS/MS
Federica PasiniPrimo
;Vito Verardo;Moreno Toselli;Maria Fiorenza CaboniUltimo
2022
Abstract
Walnuts (Juglans regia L.), known for their healthy properties attributed to different bioactive compounds, are usually consumed after a drying process. In this work was evaluated the influence of drying on the major phenolic compounds by HPLC-MS/MS. A total of 45 compounds were identified based on mass spectra and literatureFile in questo prodotto:
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