Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics
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DOI: 10.1007/s13197-019-03685-x
Abstract: Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from ‘slightly’ (SR), ‘moderately’ (MR) and ‘fully’ (FR) ripe ‘Ataulfo’ mangoes were physicochemically characterized, and digested in… read more here.
Keywords: ripening vitro; mango; effects ripening; bioaccessibility ... See more keywords