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

Journal of food science : an official publication of the Institute of Food Technologists, v.84 no.1, 2019년, pp.174 - 182  

Nam, Jin‐Sik (Dept. of Food and Nutrition Suwon Women's Univ. 1098 Juseok‐) ,  Park, Seo‐Yeon (ro, Bongdam‐) ,  Oh, Hye‐Jun (eup Hwaseong‐) ,  Jang, Hye‐Lim (si Gyeonggi 18333 Republic of Korea) ,  Rhee, Young Ha (Food Analysis Research Center Suwon Women's Univ. 1098 Juseok‐)

Abstract AI-Helper 아이콘AI-Helper

AbstractIn this study, the phenolic components, as well as the antioxidant and antimicrobial activities, of the ripe and unripe fruit of pawpaw (Asimina triloba [L.] Dunal) extracted using five different solvents (distilled water, 95% methanol, 80% methanol, 95% ethanol, and 80% ethanol) were analyz...

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