Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 396-405

  Liu, Feng Xia ^a   Fu, Shu Fang ^a   Bi, Xiu Fang ^a   Chen, Fang ^a   Liao, Xiao Jun ^a   Hu, Xiao Song ^a   Wu, Ji Hong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant properties; Cultivars; Mango; PCA; Physico chemical

Indexed keywords

ANTIOXIDANTS; CHEMICAL ANALYSIS; FLAVONOIDS; FRUITS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CULTIVARS; HYDROXYBENZOIC ACIDS; MANGO; PHYSICO-CHEMICALS; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS;

PRINCIPAL COMPONENT ANALYSIS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 HYDROXYBENZOIC ACID; ANTIOXIDANT; BETA CAROTENE; CATECHIN; CITRIC ACID; FRUCTOSE; MALIC ACID; MANGIFERA INDICA EXTRACT; PARA COUMARIC ACID; PHENOL DERIVATIVE; QUERCETIN; SINAPIC ACID; SUCCINIC ACID; SUCROSE;

ANTIOXIDANT ACTIVITY; ARTICLE; CULTIVAR; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FRUIT COLOR; FRUIT FIRMNESS; MANGO; NONHUMAN; PHYSICAL CHEMISTRY; TITRIMETRY;

MANGIFERA INDICA;

EID: 84870165848     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.111     Document Type: Article

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