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Filtering by: Creator Ury, Renata Mae Subject Bananas -- Composition

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