Quantification of aroma constituents of mango sap from different Pakistan mango cultivars using gas chromatography triple quadrupole mass spectrometry-Reference-Cited by-同舟云学术

Quantification of aroma constituents of mango sap from different Pakistan mango cultivars using gas chromatography triple quadrupole mass spectrometry

Published:2016-04 Issue: Volume:196 Page:1355-1360
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Musharraf Syed Ghulam,Uddin Jalal,Siddiqui Amna Jabbar,Akram Muhammad Irfan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

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3. GC–MS analysis of volatile components of mango (Mangifera indica L. var Zihua) fruits;Chang-Bin;Food Science,2010

4. Efficacy of monoterpene perillyl alcohol upon survival rate of patients with recurrent glioblastoma;da Fonseca;Journal of Cancer Research and Clinical Oncology,2011

5. Gas chromatographic quantification of fatty acid methyl esters: Flame ionization detection vs electron impact mass spectrometry;Dodds;Lipids,2005

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