Flacourtia rukam: biochemistry, functions and utilization
Flacourtia rukam is a species of the Flacourtiaceae. The edible, cherry-like, sweet and sour fruits of the species are not known to be commercially exploited. Phenolic compounds and flavonoids are the main constituents of the fruits, which have also been reported to have good antioxidant properties....
Saved in:
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Springer Nature
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/78778/1/Flacourtia%20rukam.pdf http://psasir.upm.edu.my/id/eprint/78778/ https://link.springer.com/chapter/10.1007%2F978-3-030-31885-7_40 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English |