Changes of antioxidant activity and total phenolic compounds during storage of selected fruits
The antioxidant activity and total phenolic compounds in various fruits (common fruits-two varieties of mangoes (ripe and unripe), guava, papaya, mangosteen and banana; and two indigenous fruits-makiang and maluod) were investigated. Banana and papaya showed the lowest activity, and mangosteen, mang...
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/18739 |
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| Institution: | Mahidol University |