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Journal: Foods, 2018
Volume: 7
Number: 120
120
Article: Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
Authors: by Ariadna Thalia Bernal-Mercado, Jesus Fernando Ayala-Zavala, Manuel Reynaldo Cruz-Valenzuela, Gustavo A. Gonzalez-Aguilar, Filomena Nazzaro, Florinda Fratianni, Maria Raquel Alcantara de Miranda and Brenda A. Silva-Espinoza
Link: https://www.mdpi.com/2304-8158/7/8/120

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