Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference-Reference-Cited by-同舟云学术

Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Published:2022-03-24 Issue:6 Volume:57 Page:3760-3770
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Indrati Niken¹^ORCID,Sumpavapol Punnanee¹,Samakradhamrongthai Rajnibhas Sukeaw²,Phonsatta Natthaporn³,Poungsombat Patcha⁴⁵,Khoomrung Sakda⁴⁵^ORCID,Panya Atikorn³

Affiliation:

1. Food Microbiology and Safety Laboratory Food Science and Technology Program Faculty of Agro‐Industry Prince of Songkla University Songkhla 90110 Thailand

2. Center of Innovative Food and Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50200 Thailand

3. Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Center for Genetic Engineering and Biotechnology (BIOTEC) Thailand Science Park Pathum Thani 12120 Thailand

4. Metabolomics and Systems Biology Department of Biochemistry Faculty of Medicine Siriraj Hospital Mahidol University Bangkok 10700 Thailand

5. Faculty of Medicine Siriraj Hospital Siriraj Metabolomics and Phenomics Center Mahidol University Bangkok 10700 Thailand

Funder

Prince of Songkla University

Mahidol University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15703

Reference46 articles.