A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw (Asimina tribloba) fruit pulp from different stages of ripeness
- Author
- HARRIS, Grant G1 ; BRANNAN, Robert G1
[1] School of Human and Consumer Sciences, Ohio University, W324 Grover Center, Athens, OH 45701, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2009, Vol 42, Num 1, pp 275-279, 5 p ; ref : 1/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antioxydant Evaluation Pulpe fruit
- Keyword (en)
- Antioxidant Evaluation Fruit pulp
- Keyword (es)
- Antioxidante Evaluación Pulpa fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20764482
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
10.1016/j.lwt.2008.05.006 
https://dx.doi.org/10.1016/j.lwt.2008.05.006
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