Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition
Author:
Affiliation:
1. UMR Qualisud; University of Montpellier; 34095 Montpellier Cedex 5 France
2. UMR Qualisud; CIRAD; 34398 Montpellier Cedex 5 France
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference47 articles.
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3. Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch);Aubert;Food Chemistry,2007
4. Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica);Baldermann;Food Research International,2005
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