Jump to Main Content
A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw (Asimina tribloba) fruit pulp from different stages of ripeness
- Harris, Grant G., Brannan, Robert G.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.1 pp. 275-279
- 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