TY  - JOUR
AU  - Veličković, Milovan
AU  - Nikićević, Ninoslav
AU  - Vulić, Todor
AU  - Tešević, Vele
AU  - Oparnica, Čedo
AU  - Radivojević, Dragan
AU  - Djordjević, Boban
AU  - Vučković, Ivan
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1595
AB  - 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 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. .
AB  - U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity
T1  - Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost
EP  - 38
IS  - 1
SP  - 31
VL  - 68
UR  - https://hdl.handle.net/21.15107/rcub_cherry_238
ER  - 

@article{
author = "Veličković, Milovan and Nikićević, Ninoslav and Vulić, Todor and Tešević, Vele and Oparnica, Čedo and Radivojević, Dragan and Djordjević, Boban and Vučković, Ivan",
year = "2007",
abstract = "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 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. ., U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity, Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost",
pages = "38-31",
number = "1",
volume = "68",
url = "https://hdl.handle.net/21.15107/rcub_cherry_238"
}

Veličković, M., Nikićević, N., Vulić, T., Tešević, V., Oparnica, Č., Radivojević, D., Djordjević, B.,& Vučković, I.. (2007). The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(1), 31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238

Veličković M, Nikićević N, Vulić T, Tešević V, Oparnica Č, Radivojević D, Djordjević B, Vučković I. The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research. 2007;68(1):31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238 .

Veličković, Milovan, Nikićević, Ninoslav, Vulić, Todor, Tešević, Vele, Oparnica, Čedo, Radivojević, Dragan, Djordjević, Boban, Vučković, Ivan, "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity" in Journal of Scientific Agricultural Research, 68, no. 1 (2007):31-38,
https://hdl.handle.net/21.15107/rcub_cherry_238 .