Mango Flavor-Reference-Cited by-同舟云学术

Mango Flavor

Published:2010-07-21 Issue: Volume: Page:319-343
ISSN:
Container-title:Handbook of Fruit and Vegetable Flavors
language:
Short-container-title:

Author:

Chauhan O. P.,Raju P. S.,Bawa A. S.

Publisher

John Wiley & Sons, Inc.

Reference86 articles.

1. Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.);Adedeji;J Agric Food Chem,1992

2. Effect of various calcium salts on ripening of mango fruits;Anjum;J Res (Sci),2004

3. Kinetics of first change on flavor, cooked flavor development and pectin esterase inactivation on mango and papaya nectars and purees;Argaiz;Fruit Process,1996

4. Genetic diversity of Kensington mango in Australia;Bally;Aust J Exp Agric,1996

5. Relationship of aroma and flavor characteristics of mango (Mangifera indica L.) to fatty acid composition;Bandyopadhyay;J Sci Food Agric,1973

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Volatile profiling of fruits of 17 mango cultivars by HS-SPME-GC/MS combined with principal component analysis;Bioscience, Biotechnology, and Biochemistry;2021-05-31

2. Dynamic Analyses of Transcriptome and Metabolic Profiling: Revealing Molecular Insight of Aroma Synthesis of Mango (Mangifera indica L. Var. Tainong);Frontiers in Plant Science;2021-05-07

3. Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit;Chemical Papers;2020-05-29

4. Relationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars;Journal of Agricultural and Food Chemistry;2019-04-12

5. Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT .ferm;International Journal of Food Science & Technology;2017-09-11