Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O’Rorke) Baill., the ‘bush mango’: A review-Reference-Cited by-同舟云学术

Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O’Rorke) Baill., the ‘bush mango’: A review

Published:2019-08-01 Issue:14 Volume:60 Page:2446-2459
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mateus-Reguengo L.¹,Barbosa-Pereira L.¹,Rembangouet W.²,Bertolino M.¹,Giordano M.¹,Rojo-Poveda O.¹,Zeppa G.¹

Affiliation:

1. Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy

2. University of Gastronomic Sciences, Bra, CN, Italy

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1646704

Reference111 articles.

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3. Antioxidant Capacity of Some Herbs/Spices from Cameroon: A Comparative Study of Two Methods

4. Agbor, L.O.N. 1994. Marketing trends and potentials for Irvingia gabonensis products in Nigeria. Paper presented at the ICRAF-IITA Conference on Irvingia gabonensis, Ibadan, Nigeria, May.

5. Physico-chemical changes in African mango (Irvingia gabonensis) during normal storage ripening

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