Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods-Reference-Cited by-同舟云学术

Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods

Published:2018-11 Issue: Volume:266 Page:435-440
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hoyos-Arbeláez Jorge,Blandón-Naranjo Lucas,Vázquez Mario,Contreras-Calderón José

Funder

Committee for Development of Research – CODI University of Antioquia

Administrative Department of Science, Technology, and Innovation – Colciencias

Fondo Nacional de Financiamiento para la Ciencia, la Tecnología y la Innovación “Francisco José de Caldas”

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Mango peel dietary fibre: Composition and associated bound phenolics;Ajila;Journal of Functional Foods,2013

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