Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode ar...

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Detalles Bibliográficos
Autores principales: Coelho, Emanuela Monteiro, de Souza, Marcelo Eduardo Alves Olinda, Corrêa, Luiz Claudio, Viana, Arão Cardoso, de Azevêdo, Luciana Cavalcanti, dos Santos Lima, Marcos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523795/
https://www.ncbi.nlm.nih.gov/pubmed/30995729
http://dx.doi.org/10.3390/antiox8040102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523795/
https://www.ncbi.nlm.nih.gov/pubmed/30995729
http://dx.doi.org/10.3390/antiox8040102

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