The imitation and creation of a mango flavor
Author:
Affiliation:
1. Shanghai Institute of Technology, China
2. Americh R&D Center, Canada
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101159&tlng=en
Reference24 articles.
1. Aroma volatile constituents of Brazilian varieties of mango fruit;Andrade E. H. A.;Journal of Food Composition and Analysis,2000
2. Fenaroli’s handbook of flavor ingredients.;Burdock G. A.,2010
3. Mangos and their bioactive components: adding variety to the fruit plate of health;Burton-Freeman B. M.;Food & Function,2017
4. Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits;Camatari F. O. S.;Food Science and Technology,2018
5. Characterization of odor-active compounds in mango ‘Ataulfo’(Mangifera indica L.) fruit;Cuevas-Glory L. F.;Chemical Papers,2020
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