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Effects of processing methods on composition and functionality of volatile components isolated from immature fruits

Tai-Ti Liu1, Louis Kuo-Ping Chao2, Chi-Wei Peng1

  • 1Department of Food Science, Yuanpei University of Medical Technology, No. 306, Yuanpei Street, Hsinchu 30015, Taiwan.

Food Chemistry
|February 28, 2016
PubMed

Keywords:
Anti-inflammatoryAntimicrobialAntioxidant activityAtemoyaCustard appleImmature fruit

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