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Polyphenols of custard apple and their role in pink discolouration.
Venkatasubbaiah, G. and Mathew, A. G. (1970) Polyphenols of custard apple and their role in pink discolouration. Journal of Food Science and Technology, 7 (4). 203-204, 6 ref.. ISSN 0022-1155
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Abstract
Polyphenols present in custard apple (CA) (Annona squamosa) extract were determined by paper chromatography; (i) (
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | POLYPHENOLS-; Role of polyphenols in pink discoloration of custard apple; DISCOLORATION-; FRUIT-; CATECHOL-; /Catechin/ in custard apple; EPICATECHOL-; /epicatechin/ in custard apple; PHENOLASES-; /polyphenoloxidase activity in custard apple; ANTHOCYANINS-; /proanthocyanidins/ in custard apple |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 May 2012 10:49 |
| Last Modified: | 16 May 2012 10:49 |
| URI: | http://ir.cftri.res.in/id/eprint/7288 |
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