The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp

Journal of the Science of Food and Agriculture

Volumn 92, Issue 9, 2012, Pages 1886-1891

  Macoris, Mariana S ^a   de Marchi, Renata ^b   Janzantti, Natália S ^a   Monteiro, Magali ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b Datamonitor   (Brazil)

Author keywords

Organic food; Passion fruit pulp; Total antioxidant activity; Total phenolic compounds

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 2,2'-AZINOBIS(3-ETHYLBENZOTHIAZOLINE-6-SULFONIC ACID); ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; SULFONIC ACID DERIVATIVE; THIAZOLE DERIVATIVE;

AGRICULTURE; ARTICLE; CHEMISTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; ORGANIC FARMING; ORGANIC FOOD; PASSIFLORA;

AGRICULTURE; ANTIOXIDANTS; FOOD, ORGANIC; FRUIT; ORGANIC AGRICULTURE; PASSIFLORA; PHENOLS; PLANT EXTRACTS; SULFONIC ACIDS; THIAZOLES;

PASSIFLORA EDULIS;

EID: 84861970191     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5556     Document Type: Article

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