Contribution of lipid to aroma of ripening mango(Mangifera indica L.)
- 1 December 1975
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 52 (12) , 514-516
- https://doi.org/10.1007/bf02640743
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSPublished by Elsevier ,2021
- VOLATILE COMPONENTS OF CANNED ALPHONSO MANGOJournal of Food Science, 1974
- Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid compositionJournal of the Science of Food and Agriculture, 1973
- Changes in fatty acids in ripening mango pulp (var Alphonso)Journal of Agricultural and Food Chemistry, 1973
- Citrate cleavage enzyme in mango fruitBiochemical and Biophysical Research Communications, 1970
- Lipid in Ripening Banana FruitJournal of Food Science, 1969
- Role of lipids in flavorsJournal of Agricultural and Food Chemistry, 1969
- Lactones in autoxidized vegetable oilsJournal of Oil & Fat Industries, 1967
- CITRATE AND THE CONVERSION OF CARBOHYDRATE INTO FAT. THE ACTIVITIES OF CITRATE-CLEAVAGE ENZYME AND ACETATE THIOKINASE IN LIVERS OF STARVED AND RE-FED RATSBiochemical Journal, 1965
- The incorporation of citrate carbon into fatty acidsBiochimica et Biophysica Acta, 1963