Mango (Mangifera indica L.) by-products and their valuable components: A review

Food Chemistry - Tập 183 - Trang 173-180 - 2015
M.H.A. Jahurul1, Md. Zaidul Islam Sarker2, Kashif Ghafoor3, Fahad Al Juhaimi3, Kar Lin Nyam4, N.A. Nik Norulaini5, F. Sahena6, A.K. Mohd Omar7
1Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia. Electronic address: [email protected].
2Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia. Electronic address: [email protected].
3Department of Food Science and Nutrition, King Saud University, Riyadh, 11451, Saudi Arabia
4Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000, Kuala Lumpur, Malaysia
5School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia
6Faculty of Science, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia.
7School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang, Malaysia

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