Phenolic Profiles, Antioxidant and Antimicrobial Activities of Pawpaw Pulp (Asimina triloba [L.] Dunal) at Different Ripening Stages

Journal of Food Science

Volumn 84, Issue 1, 2019, Pages 174-182

  Nam, Jin Sik ^a,b   Park, Seo Yeon ^a   Oh, Hye Jun ^a   Jang, Hye Lim ^a   Rhee, Young Ha ^b  

^a Suwon Women's University   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

antioxidant capacity; Asimina triloba; MBC MIC; pawpaw; phenolic compounds

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT;

ASIMINA; BACTERIUM; CHEMISTRY; CLOSTRIDIUM PERFRINGENS; CORYNEBACTERIUM; DRUG EFFECT; FRUIT; FUNGUS; MICROBIAL SENSITIVITY TEST;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; ASIMINA; BACTERIA; CLOSTRIDIUM PERFRINGENS; CORYNEBACTERIUM; FLAVONOIDS; FRUIT; FUNGI; MICROBIAL SENSITIVITY TESTS; PHENOLS; PLANT EXTRACTS;

EID: 85058854742     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14414     Document Type: Article

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