Flacourtia rukam: biochemistry, functions and utilization

Flacourtia rukam: biochemistry, functions and utilization

Flacourtia rukam is a species of the Flacourtiaceae. The edible, cherry-like, sweet and sour fruits of the species are not known to be commercially exploited. Phenolic compounds and flavonoids are the main constituents of the fruits, which have also been reported to have good antioxidant properties....

Full description

Bibliographic Details
Main Authors: Shaari, Khozirah, Lee, Soo Yee
Other Authors: Mariod, Abdalbasit Adam
Format: Book Section
Language:English
Published: Springer Nature 2019
Online Access:http://psasir.upm.edu.my/id/eprint/78778/
http://psasir.upm.edu.my/id/eprint/78778/1/Flacourtia%20rukam.pdf

Similar Items

Similar Items