Antioxidant potential of different parts of three pineapple varieties N36, Madu and MD2 / Nur Fatin Nadzirah Zukaimi
Pineapple is widely consumed and appreciated not only due to its taste and aroma and also to its nutritional, functional and antioxidant properties, including its vitamin C and carotenoid contents in an attempt to explore new antioxidant leads, the pineapple waste is often neglected in the pineapple...
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| Format: | Student Project |
| Language: | en |
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2019
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| Online Access: | https://ir.uitm.edu.my/id/eprint/73188/1/73188.pdf https://ir.uitm.edu.my/id/eprint/73188/ |
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