Prediction of Bioactive Compounds and Antioxidant Activity in Bananas during Ripening Using Non-Destructive Parameters as Input Data.

Autor: Souza AV; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil., Favaro VFDS; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil., Mello JM; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil., Canato V; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil., Sartori DL; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil., Putti FF; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil., Tadayozzi YS; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil., Salgado DD; School of Science and Engineering, São Paulo State University (UNESP), Campus Tupã, Tupã 17602-496, SP, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Jul 20; Vol. 13 (14). Date of Electronic Publication: 2024 Jul 20.