Relationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars-Reference-Cited by-同舟云学术

Relationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars

Published:2019-04-12 Issue:18 Volume:67 Page:5177-5188
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sung Jeehye¹,Suh Joon Hyuk,Chambers Alan H.²,Crane Jonathan²,Wang Yu¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, United States

2. Tropical Research and Education Center, University of Florida, IFAS, 18905 SW 280 Street, Homestead, Florida 33031, United States

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01018

Reference49 articles.

1. FAOSTAT. Food and Agriculture Organization of the United Nations 2019. http://www.fao.org/faostat/en/#data (accessed March 19, 2019).

2. Influence of cultivar and ripeness stage at the time of fresh-cut processing on instrumental and sensory qualities of fresh-cut mangos

3. Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet

4. Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars

5. Sugars and Acids Influence Flavor Properties of Mango (Mangifera indica)

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