Phytochemicals of papaya and its traditional health and culinary uses - A review

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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...

書誌詳細
出版年:	Journal of Food Composition and Analysis
第一著者:	Ikram E.H.K.; Stanley R.; Netzel M.; Fanning K.
フォーマット:	Review
言語:	English
出版事項:	Academic Press Inc. 2015
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

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