Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages
Author:
Affiliation:
1. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
2. Tropics and Subtropics Group, Institute of Agricultural Engineering, Universität Hohenheim, Stuttgart, Germany
Funder
Research and Development Institute, Silpakorn University
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1099042
Reference31 articles.
1. Quality changes of burnt aromatic coconut during 28-day storage in different packages
2. Coconut water preservation and processing: a review
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4. Coconut water uses, composition and properties: a review
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