Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low-Temperature Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09963.x/fullpdf
Reference27 articles.
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3. Analysis of carotenoids with emphasis on 9-cis-ß-carotene in vegetables and fruits commonly consumed in Israel;Ben-Amotz;Food Chem,1998
4. Carotene content of some common and less familiar foods of plant origin;Bhaskarachary;Food Chem,1995
5. Carotenoid and carotenoid ester composition in mango fruit as influenced by processing method;Cano;J Agric Food Chem,1994
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