Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition
- 1 December 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (12) , 1497-1503
- https://doi.org/10.1002/jsfa.2740241205
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Changes in fatty acids in ripening mango pulp (var Alphonso)Journal of Agricultural and Food Chemistry, 1973
- Biochemical changes during ripening of the mango fruitPhytochemistry, 1971
- CAROTENOIDS IN 3 STAGES OF RIPENING OF MANGOJournal of Food Science, 1970