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RESEARCH PRODUCT
Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)
Gianfranco PanfiliCarla GentileGiuseppina AdilettaLuciano CinquantaOnofrio CoronaVittorio FarinaSerena NiroMarisa Di MatteoAlessandra Fratiannisubject
Health (social science)Antioxidantmangomedicine.medical_treatmentOrganolepticDry basisantioxidant activityPlant Sciencemacromolecular substanceslcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologySensory analysisArticlechemistry.chemical_compoundmedicinepolycyclic compoundsMangiferalcsh:TP1-1185PhenolsCultivardryingvolatile compoundsCarotenoidmango drying carotenoids antioxidant activity volatile compoundschemistry.chemical_classificationAntioxidant activity; Carotenoids; Drying; Mango; Volatile compoundsorganic chemicalscarotenoidsfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentaribiological factorsSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticulturechemistryFood Sciencedescription
The aim of this research was to study the evolution of carotenoid compounds, antioxidant &beta
year | journal | country | edition | language |
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2020-10-09 | Foods |