AIMC Topic: Musa
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Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments.
Food chemistry
Jul 24, 2014
Bananas (cv. Musa nana and Musa cavendishii) fresh and dried by hot air at 50 and 70°C and lyophilisation were analysed for phenolic contents and antioxidant activity. All samples were subject to six extractions (three with methanol followed by three...
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