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Chemical composition and bioactive properties of byproducts from two different kiwi varieties

Murilo Dias1, Cristina Caleja2, Carla Pereira2

  • 1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, 85884-000 Paraná, Brazil.

Food Research International (Ottawa, Ont.)
|December 29, 2019
PubMed

Keywords:
Actinidia deliciosa cv. “Hayward”Actinidia sppAntioxidant/antimicrobial/anti-inflammatory/cytotoxic propertiesByproductsNutritional and chemical characterization

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