Comparison of bioactive compounds and antioxidant activity during development and storage of dau Ha Chau (Baccaurea Ramiflora Lour.) fruit of Vietnam
Nguyen Hong Xuan, Nguyễn Công Hà
Acta Scientiarum Polonorum Technologia Alimentaria
Abstract
1Faculty of Biological, Chemical and Food Technology, Department of Food Technology, Can Tho University of Technology, Vietnam 2Department of Food Technology, College of Agriculture, Can Tho University, Vietnam
Concepts
Traditional medicineAntioxidantAgricultureFood scienceFood technologyHorticulture