5Ajila C M, Bhat S G, Prasada Rao U J S. Valuable components of raw and ripe peels from two Indian mango varieties[J]. Food chemistry, 2007, 102(4): 1006-1011. 被引量：1
6Nicolai Berardini. Utilization of mango peels as a source of pectin and polyphenolics[J]. Innovative food science and emerging technolo- gies, 2005, 6(4): 442-452. 被引量：1
7Ajila C M, Aalami M, Leelavathi K,et al. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations[J]. Innovative food science and emerging technologies, 2010, 11(1):219-224. 被引量：1
8Ajila C M, Leelavathi K, Prasada Rao U J S. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder[J]. Journal of cereal science, 2008,48(2):319-326. 被引量：1
9Jose'A.Larrauri" Pilar Rupe'rez. Mango peel fibres with antioxidant activity[J]. Z Lebensm Unters Forsch A, 1997,205(1):39-42. 被引量：1
10JACQUELINE C. BARRETO. Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango(Mangifera indica L). J. Agile[J]. Food chemistry, 2008, 56(14): 5599-5610. 被引量：1
