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Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)
The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Foods |
|---|---|
| Prif Awduron: | , , , , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7600135/ https://ncbi.nlm.nih.gov/pubmed/33050135 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101424 |
| Tagiau: |
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