Figure 4. Content of antioxydant compound of pulp from Kent mango during fermentation

From

Evaluation of Physicochemical, Nutrient Parameters and Antioxidant Compound in Pulp of Kent and Brooks Mango Sorting Waste During Fermentation

Safiatou Traoré, Abdoulaye Touré, Armel Fabrice Zoro, Tidiane Kamagaté, Lessoy Yves Thierry Zoué, Adama Coulibaly

Journal of Food and Nutrition Research. 2025, 13(9), 339-344 doi:10.12691/jfnr-13-9-1