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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 G., Brannan, Robert G.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.1 pp. 275-279
ISSN:
0023-6438
Subject:
antioxidants, reduction, ripening, phenolic compounds, flavonoids, ascorbic acid, Asimina triloba, fruit pulp, food storage, storage quality, cooking, refrigeration, frozen storage, food processing, free radical scavengers
Agid:
2111927