Results 181 to 190 of about 1,699 (207)
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Food Chemistry, 1991
Abstract Yellow mombin (Spondias mombin L.) fruits were analyzed for some physical and chemical changes during various stages of maturity. The fruit was found to be ellipsoidal to ovoidal in shape, being, on average, 3·47 cm long and 2·65 cm in width. The weight of the pulp increased during ripening from green mature (40·67%) to the ripe stage (59·67%
Pushkar S. Bora +3 more
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Abstract Yellow mombin (Spondias mombin L.) fruits were analyzed for some physical and chemical changes during various stages of maturity. The fruit was found to be ellipsoidal to ovoidal in shape, being, on average, 3·47 cm long and 2·65 cm in width. The weight of the pulp increased during ripening from green mature (40·67%) to the ripe stage (59·67%
Pushkar S. Bora +3 more
openaire +1 more source
Structural investigation of the polysaccharide of Spondias mombin gum
Carbohydrate Polymers, 2000The polysaccharide, isolated from Spondias mombin gum exudate, was subjected to acid hydrolysis and Smith degradation processes in order to investigate its relevant structural features. Chemical and spectral evidence suggested the existence of small blocks of (1→3)-linked β-d-galactosyl residues, interspersed with 6-O substituted d-galactosyl residues,
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Use of Spondias Mombin fruit pulp as a substrate for biosurfactant production.
Bioengineered, 2021Christopher Chukwudi Okonkwo +2 more
exaly
Antivirally Active Gallotannins fromSpondias mombin
Planta Medica, 1988J, Corthout +4 more
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Spondias mombin L. Spondias purpurea L. Spondias radlkoferi J. D. Smith Anacardiaceae
2022María del Rocío Ruenes-Morales +5 more
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