A Comparative Study Between Antioxidant Potential of Ripe and Pre-ripe Mango Using Conventional and Physiological Extraction
Author:
Publisher
Informa UK Limited
Subject
Horticulture,Plant Science,Agronomy and Crop Science,Ecology
Link
http://www.tandfonline.com/doi/pdf/10.1080/15538362.2015.1044693
Reference36 articles.
1. [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration
2. Screening of Mango (Mangifera indica L.) Cultivars for Their Contents of Flavonol O- and Xanthone C-Glycosides, Anthocyanins, and Pectin
3. Brand-Williams, M., M.E. Cuvelier, and C. Berset. 1995. Use of free radical method to evaluate antioxidant activity. LWT–Food Sci. Technol. 28:25–30.
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