Characterization of aroma components of sap from different Indian mango varieties-Reference-Cited by-同舟云学术

Characterization of aroma components of sap from different Indian mango varieties

Published:1999-11 Issue:5 Volume:52 Page:891-894
ISSN:0031-9422
Container-title:Phytochemistry
language:en
Short-container-title:Phytochemistry

Author:

Saby John K.,Jagan Mohan Rao L.,Bhat S.G.,Prasada Rao U.J.S.

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry

Reference13 articles.

1. Identification of essential oils by ion trap mass spectrometry;Adams,1989

2. Bandhyopadhyay, C., & Gholap, A. S. (1979). Proceedings of First Indian Convention of Food Scientists and Technologists, Mysore, India, 23–24 June 1978 (p. 4)

3. Burdock, G. A. (1995). CRC Fenaroli's hand book of flavour ingredients, Vol. 2 (3rd ed.) Boca Raton: CRC Press

4. Characterisation of green aroma of raw mango (Mangifera indica L.)

5. VOLATILE COMPONENTS OF CANNED ALPHONSO MANGO

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