Phytochemical Composition and Effects of Commercial Enzymes on the Hydrolysis of Gallic Acid Glycosides in Mango (Mangifera indica L. cv. ‘Keitt’) Pulp-Reference-Cited by-同舟云学术

Phytochemical Composition and Effects of Commercial Enzymes on the Hydrolysis of Gallic Acid Glycosides in Mango (Mangifera indica L. cv. ‘Keitt’) Pulp

Published:2014-09-18 Issue:39 Volume:62 Page:9515-9521
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Krenek Kimberly A.¹,Barnes Ryan C.¹,Talcott Stephen T.¹

Affiliation:

1. Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843-2254, United States

Funder

National Mango Board

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5031554

Reference41 articles.

1. Iyer, C.InRecent Advances in Varietal Improvement in Mango, III International Mango Symposium;ISHS:Leuven, Belgium, 1981; Vol. 291, pp109–132.

2. Mango(Mangifera indica L.), “The King of Fruits”—An Overview

3. Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (Mangifera indica L.)

4. Evaluation of anti-diarrhoeal activity in seed extracts of Mangifera indica

5. Traditional medicine in Fiji: Some herbal folk cures used by Fiji Indians

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