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Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.06.044
Abstract: The antioxidant capacity in mango (pulp, peel, and seed) was measured using spectrophotometric and electrochemical methods in order to make traditional methods comparable with electrochemical ones, using reference standards Gallic Acid and Trolox. ABTS, DPPH,…
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Keywords:
seed;
spectrophotometric methods;
antioxidant capacity;
capacity mango ... See more keywords