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5. Phytochemical Composition and Antioxidant Capacity of <i>Psidium guajava</i&

Phytochemical Composition and Antioxidant Capacity of <i>Psidium guajava</i&

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：robert610

【摘 要】

：

Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to

【作 者】

：

M. Alejandra Moreno I. Catiana 

【机 构】

：

InstitutodeQuí,micadelNoroesteArgentino（INQUINOA）,InstitutodeQuí,micadelNoroesteArgentino（IN

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2014年8期

【关键词】

：

Fresh Fruit FLOUR PSIDIUM guajava NUTRITIONAL PROPERTIES Functional PROPERTIES F 

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Psidium guajava fruits are consumed fresh or processed (beverages, syrup, ice cream, jams and jellies). Guayaba is a fruit highly perishable and susceptible to damage during the postharvest. One strategy to overcome this problem is its processing by using

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