Phytochemicals of papaya and its traditional health and culinary uses - A review
This paper reviews the current research on phytochemical composition and non-Western traditional culinary food preparation and health uses of papaya. Only ripe papaya fruit flesh is normally eaten in Western countries. The orange or red flesh is an excellent source of pro-vitamin A and ascorbic acid...
| 出版年: | Journal of Food Composition and Analysis |
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| 第一著者: | |
| フォーマット: | Review |
| 言語: | English |
| 出版事項: |
Academic Press Inc.
2015
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84925450846&doi=10.1016%2fj.jfca.2015.02.010&partnerID=40&md5=db49e43fa8d35961c4a66a5570b5fc09 |