Biochemical changes in some fruits at different ripening stages-Reference-Cited by-同舟云学术

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Biochemical changes in some fruits at different ripening stages

Published:1989 Issue:1 Volume:31 Page:19-28
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sharaf A.,Ahmed F.A.,El-Saadany S.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Effect of gamma irradiation on mango volatiles during ripening;Abo-Elenein;Chem. Mikrobiol. Techol. Lebensm.,1983

2. Official Methods of Analysis of the Association of Official Agricultural Chemists;AOAC,1970

3. Significance of amino acids in fruits;Asker;Gordian,1973

4. Quantitation of flavour notes in mango varieties;Bandyopadhyay;Food Sc. Technol. Abst.,1979

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1. INVESTIGATION OF PHENOLIC COMPOUNDS IN FRESH AND SUN DRIED APRICOT FRUITS OF DIFFERENT CULTIVARS;İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi;2024-06-20

2. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds;Frontiers in Plant Science;2019-10-17

3. Evaluating the metabolic perturbations inMangifera indica(mango) ripened with various ripening agents/practices through gas chromatography ‐ mass spectrometry based metabolomics;Journal of Separation Science;2019-08-08

4. Nutrient and Flavor Content of Mango ( Mangifera indica L.) Cultivars;Nutritional Composition of Fruit Cultivars;2016

5. Vitamins, Flavonoids, and Phenolic Acid Levels in Early- and Late-ripening Apricot (Prunus armeniaca L.) Cultivars from Turkey;HortScience;2013-06

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