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Filtering by: Creator Ury, Renata Mae Degree Field Foods and Nutrition

Problems encountered in measuring the leucoanthocyanin content of pears

Creator:

Ury, Renata Mae

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF RENATA MAE URY for the M
Proanthocyanidin content of bananas at three stages of ripeness

Creator:

White, Edna

Abstract:

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 27 bananas, were freeze-dried. The ground tissue was dispersed in methanol and...

Resource Type:

Masters Thesis