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

• Main Authors: Zhang, H., Zhao, Q., Lan, T., Geng, T., Gao, C., Yuan, Q., Zhang, Q., Xu, P., Sun, X., Liu, X., Ma, T.
• Other Authors: FOOD SCIENCE & TECHNOLOGY
• Format: Article
• Published: MDPI AG 2021
• Subjects: Antioxidant capacity; Flesh color; Kiwifruit; Nutritional and functional components; Physicochemical characteristics; Species
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/198812
• Institution: National University of Singapore

10.3390/foods9091267