1. AACC, 2000. Approved methods of the AACC international.
2. Ripe and unripe inajá (Maximilia maripa) fruit: a new high source of added value bioactive compounds;Barbi;Food Chem,2020
3. Antioxidant activity and total phenolic content of fresh and cured rhizomes of Curcuma longa and Etlingera philippinensis (Zingiberaceae), Int;Barbosa;Food Res. J.,2021
4. Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars;Bennett;J. Agric. Food Chem.,2010
5. Green banana (Musa cavendishii) flour obtained in spouted bed–effect of drying on physic-chemical, functional and morphological characteristics of the starch;Bezerra;Ind. Crops. Prod.,2013