Banana undergoes significant quality indices and color transformations during shelf-life process, which in turn affect important chemical and physical characteristics for the organoleptic quality of banana. A computer vision system was implemented in...
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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