Eva Dorta et al.
Journal of food science, 77(1), C80-C88 (2011-12-03)
Mango biowastes, obtained after processing, contain large amounts of compounds with antioxidant activity that can be reused to reduce their environmental impact. The present study evaluates the effect of solvent (methanol, ethanol, acetone, water, methanol:water [1:1], ethanol:water [1:1], and acetone:water