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Browsing Department of Nutrition by Subject "Bananas -- Composition"

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Browsing Department of Nutrition by Subject "Bananas -- Composition"

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  • White, Edna (1969-05-09)
    The purpose of this study was to determine the proanthocyanidin content of bananas at the green, the ripe, and the overripe stages. Three bananas from each of three hands at each stage of ripeness, making a total of 2 ...

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