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Cited article:

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Antioxidants 10 (11) 1771 (2021)
https://doi.org/10.3390/antiox10111771

Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)

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Food Science and Technology 38 (3) 399 (2018)
https://doi.org/10.1590/fst.03717

Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) Peels

Benoît Bargui Koubala, Germain Kansci, Catherine Garnier, Jean-François Thibault and Marie-Christine Ralet
Food and Bioprocess Technology 6 (2) 591 (2013)
https://doi.org/10.1007/s11947-011-0660-1

Identification and Thermal Degradation Kinetics of Chlorophyll Pigments and Ascorbic Acid from Ditax Nectar (Detarium senegalense J.F. Gmel)

Nafissatou Diop Ndiaye, Claudie Dhuique-Mayer, Mady Cisse and Manuel Dornier
Journal of Agricultural and Food Chemistry 59 (22) 12018 (2011)
https://doi.org/10.1021/jf203582k

Postharvest Biology and Technology of Tropical and Subtropical Fruits

M. Mohammed, S. Hajar Ahmad, R. Abu Bakar and T. Lee Abdullah
Postharvest Biology and Technology of Tropical and Subtropical Fruits 159 (2011)
https://doi.org/10.1533/9780857092885.159

Changements morphologiques et biochimiques au cours du développement et de la maturation des fruits deSpondias cythereaSonn. (Anacardiaceae)

Emmanuel Youmbi, N. Madeleine Zemboudem and Libert Brice Tonfack
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Characterization of starch and cell walls from mature-green ambarella (Spondias cytherea Sonnerat) and their enzymatic hydrolysis

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European Food Research and Technology 226 (4) 905 (2008)
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