Development of volatile fraction of fresh cut osmotically treated mango during cold storage

Author:

Torres Juan Diego,Chiralt Amparo,Escriche Isabel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Aroma volatile constituents of Brazilian varieties of mango fruit;Andrade;Journal of Food Composition and Analysis,2000

2. Physicochemical characterization of the postharvest senescence of the winter melon Tendral;Barreiro;Fruits,2001

3. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP;Beaulieu;Postharvest Biology and Technology,2003

4. Quantitative and sensory aspects of flavour of tomato and other vegetables and fruits;Buttery,1993

5. Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (var. granny smith);Castelló;Journal of Food Engineering,2009

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