Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana ( Musa sp.)-Reference-Cited by-同舟云学术

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Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana ( Musa sp.)

Published:2016-11 Issue: Volume:211 Page:399-409
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Bugaud Christophe^ORCID,Maraval Isabelle,Daribo Marie-Odette,Leclerc Nathanaëlle,Salmon Frédéric

Funder

E.U. INTERREG

Publisher

Elsevier BV

Subject

Horticulture

Reference26 articles.

1. Mealiness in apples: towards a multilingual consumer vocabulary;Andani;J. Food Sci.,2001

2. Consumer eating quality acceptance of new apple varieties in different European countries;Bonany;Food Qual. Preference,2013

3. Preference mapping of apple varieties in Europe;Bonany;Food Qual. Preference,2014

4. Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.);Bugaud;Postharvest Biol. Technol.,2016

5. Sensory characterisation enabled the first classification of dessert bananas;Bugaud;J. Sci. Food Agric.,2011

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