Protein, amino acids and ascorbic acid in some cultivars of mango

The concentrations of protein in nine cultivars of mango ranged from 0.98 g 100 g−1 to 3.27 g 100 g−1 and of ascorbic acid from 14 mg 100 g−1 to 57 mg 100 g−1. There were variable concentrations of free amino acids: among the free amino acids, alanine, glutamic acid, histidine, isoleucine, proline a...

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Veröffentlicht in:	Journal of the science of food and agriculture 1987, Vol.39 (3), p.247-252
Hauptverfasser:	Kohli, K, Qadry, J.S, Ali, M
Format:	Artikel
Sprache:	eng
Schlagworte:	amino acids ascorbic acid Biological and medical sciences bound amino acids cultivars food composition Food industries free amino acids Fruit and vegetable industries Fundamental and applied biological sciences. Psychology mango mangoes Protein proteins
Online-Zugang:	Volltext
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