Comparative analysis of physicochemical characteristics, nutritional and functional components and antioxidant capacity of fifteen kiwifruit (actinidia) cultivars—comparative analysis of fifteen kiwifruit (actinidia) cultivars

• المؤلفون الرئيسيون: Zhang, H., Zhao, Q., Lan, T., Geng, T., Gao, C., Yuan, Q., Zhang, Q., Xu, P., Sun, X., Liu, X., Ma, T.
• مؤلفون آخرون: FOOD SCIENCE & TECHNOLOGY
• التنسيق: مقال
• منشور في: MDPI AG 2021
• الموضوعات: Antioxidant capacity; Flesh color; Kiwifruit; Nutritional and functional components; Physicochemical characteristics; Species
• الوصول للمادة أونلاين: https://scholarbank.nus.edu.sg/handle/10635/198812

10.3390/foods9091267