Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation

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Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation

Studies were carried out on changes in the tannin content, alcohol insoluble solids (AIS) and pectin fractions (water, ammonium oxalate and sodium hydroxide solubles) of Cavendish banana variety Montel at different positions within a bunch during maturation and ripening. There was a significant de...

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Bibliographic Details
Main Authors:	Mustaffa, Razali, Osman, Azizah, Mohamed, Suhaila, Yusof, Salmah
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 1997
Online Access:	http://psasir.upm.edu.my/id/eprint/3624/ http://psasir.upm.edu.my/id/eprint/3624/1/Changes_in_Tannin_and_Pectic_Substances_at_Different_Positions_within_a.pdf

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