Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

Published 2012 View Full Article

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Journal

FOOD CHEMISTRY

Volume 135, Issue 1, Pages 105-111

Publisher

Elsevier BV

Online

2012-04-24

DOI

10.1016/j.foodchem.2012.04.103

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FOOD CHEMISTRY

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