Phenolic content and antioxidant capacity of pawpaw fruit (Asimina triloba L.) at different ripening stages
- Author
- KOBAYASHI, Hideka1 ; CHANGZHENG WANG1 ; POMPER, Kirk W1
[1] Human Nutrition Program, Atwood Research Facility, Kentucky State University, Frankfort, KY 40601, United States - Source
HortScience. 2008, Vol 43, Num 1, pp 268-270, 3 p ; ref : 3/4 p
- CODEN
- HJHSAR
- ISSN
- 0018-5345
- Scientific domain
- Agronomy, agriculture, phytopathology
- Publisher
- American Society for Horticultural Science, Alexandria, VA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antioxydant Fruit Horticulture Maturation Maturité Phénols Stade phénologique Teneur Asimina triloba Angiospermae Annonaceae Arbre fruitier Composé organique Dicotyledones Plante fruitière Plante ligneuse Plante pérenne Spermatophyta Stade développement
- Keyword (en)
- Antioxidant Fruit Horticulture Ripening Maturity Phenols Phenological stage Content Angiospermae Annonaceae Fruit tree Organic compounds Dicotyledones Fruit crop Woody plant Perennial plant Spermatophyta Developmental stage
- Keyword (es)
- Antioxidante Fruto Horticultura Maduración Madurez Fenoles Etapa fenológica Proporción Angiospermae Annonaceae Arbol frutal Compuesto orgánico Dicotyledones Planta frutal Planta leñosa Planta perenne Spermatophyta Grado desarrollo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions
- Discipline
- Agronomy. Soil sciences and vegetal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19972875
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.21273/HORTSCI.43.1.268 
https://dx.doi.org/10.21273/HORTSCI.43.1.268
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