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Evolution of the Polyphenols, Flavonoids, and Tannins Content in Walnut Leaves and Green Walnut Husk during Growing Season

机译：生长季节核桃叶片和绿核桃壳中的多酚，黄酮类化合物和单宁含量的演变

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Simona GIURA; Mihai BOTU; Mădălina VULPE; Loredana Elena VÎJAN; Rodi MITREA;
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1. Influence of environmental factors on antioxidant activity, phenol and flavonoids contents of walnut (Juglans regia L.) green husks [J] . Kamran Ghasemi, Yousef Ghasemi, Abdollah Ehteshamnia, Journal of Medicinal Plants Research . 2011,第7期

机译：环境因素对核桃（Juglans regia L.）绿色果壳抗氧化活性，酚和类黄酮含量的影响
2. Walnut Polyphenols Prevent Liver Damage Induced by Carbon Tetrachloride and o-Galactosamine: Hepatoprotective Hydrolyzable Tannins in the Kernel Pellicles of Walnut [J] . HIROSHI SHIMODA, JUNJI TANAKA, MITSUNORI KIKUCHI Journal of Agricultural and Food Chemistry . 2008,第12期

机译：核桃多酚预防四氯化碳和邻半乳糖胺引起的肝损害：核桃仁皮中的保肝性可水解单宁
3. The bioactive efficiency of ultrasonic extracts from acorn leaves and green walnut husks against Bacillus cereus: a hybrid approach to PCA with the Taguchi method [J] . Gokturk Ozturk, Ahmet E. Yetiman, Mahmut Dogan Journal of Food Measurement and Characterization . 2019,第2期

机译：来自橡木叶和绿核桃壳对芽孢杆菌癌的超声提取物的生物活性效率：用Taguchi方法对PCA的混合方法
4. Study on the Antioxidation Effect of Polyphenols from Walnut Husk in Vivo [C] . Jia Xu, Xiaowei Bao, Li Fu International conference on agricultural engineering and food engineering . 2012

机译：核桃壳多酚体内抗氧化作用的研究
5. Walnut (Juglans regia L.) characterization: Protein composition, lipid and tannin content, and sensory quality. [D] . Sze-Tao, Kar Wai Clara. 1996

机译：核桃（Juglans regia L.）表征：蛋白质组成，脂质和单宁含量以及感官品质。
6. Effect of Impregnation of Biodegradable Polyesters with Polyphenols from Cistus linnaeus and Juglans regia Linnaeus Walnut Green Husk [O] . Malgorzata Latos-Brozio, Anna Masek 2019

机译：Cistus linnaeus和Juglans regia Linnaeus核桃绿色果壳中的多酚对可降解聚酯的浸渍作用
7. Juglone Content in Leaf and Green Husk of Five Walnut (Juglans regia L.) Cultivars [O] . Sina Niculina COSMULESCU, Ion TRANDAFIR, Gheorghe ACHIM, 2011

机译：叶子和绿色果壳的Juglone内容五核桃（Juglans Regia L.）栽培品种

Evolution of the Polyphenols, Flavonoids, and Tannins Content in Walnut Leaves and Green Walnut Husk during Growing Season

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