Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients-Reference-Cited by-同舟云学术

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Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients

Published:2024-03-01 Issue:5 Volume:18 Page:3665-3680
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Assoi Sylvie^ORCID,Niamké Arthur Michel,Konan N’Guessan Ysidore,Cissé Mohamed,Bamba Bio Sigui Bruno

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02441-w.pdf

Reference88 articles.

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2. M.E. Maldonado-Celis et al., Front. Plant. Sci. 10, 1–21 (2019). https://doi.org/10.3389/fpls.2019.01073

3. D. Lesmana et al., ACS Food Sci. Technol. 2, 3–20 (2022). https://doi.org/10.1021/acsfoodscitech.1c00353

4. N.P. Minh, V.T. Pham, D.T. Thao, P.X. Mai, T.T.K. Oanh, H. Quang, J. Pharm. Sci. Res. 11, 966–970 (2019)

5. K.G. Masamba, M. Mkandawire, J. Chiputula, Int. Res. J. Agr Sci. Soil. Sci. 3, 75–80 (2013)

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