Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): variety and geographic effects
- 1 June 2003
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 81 (4) , 495-502
- https://doi.org/10.1016/s0308-8146(02)00477-6
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Effects of Ripening, Cultivar Differences, and Processing on the Carotenoid Composition of MangoJournal of Agricultural and Food Chemistry, 1998
- HPLC and Mass Spectrometric Analysis of Carotenoids from MangoJournal of Agricultural and Food Chemistry, 1997
- Characterisation of the carotenoids and assessment of the vitamin a value of Brasilian guavas (Psidium guajava L.)Food Chemistry, 1986
- The vitamin C content of some kiwifruits (Actinidia chinensis planch., variety hayward)Food Chemistry, 1983
- Vitamin C and Other Chemical Substances in Cashew AppleThe Journal of Horticultural Science and Biotechnology, 1981
- Carotenoid Composition and Vitamin A Value of Fresh and Pasteurized Cashew‐Apple (Anacardium occidentale L.) JuiceJournal of Food Science, 1981