Antioxidant properties of several tropical fruits: A comparative study

Author:

Lim Y.Y.,Lim T.T.,Tee J.J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Compositional changes during mango fruit ripening;Abu-Goukh;University of Khartoum Journal of Agricultural Sciences,1993

2. The phenolic compounds of four date cultivars during maturity stages;Al-Ogaidi;The Date Palm Journal,1986

3. Compositional changes during guava fruit ripening;Bashir;Food Chemistry,2003

4. Kinetic and mechanisms of antioxidant activity using the DPPH free radical method;Bondet;Food Science and Technology – Lebensmittel – Wissenschaft & Technologie,1997

5. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent – ferrozine;Carter;Analytical Biochemistry,1971

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