Application of FTIR Spectroscopy for the Quantification of Sugars in Mango Juice as a Function of Ripening
Author:
Affiliation:
1. Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011575y
Reference27 articles.
1. Lizada, C. Mango. InBiochemistry of Fruit Ripening; Seymour, G. B., Taylor, J. E., Tucker, G. A., Eds.; Chapman & Hall: London, 1993; pp 255−271.
2. Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var Keitt) by high performance liquid chromatography
3. Effects of temperature on the ripening of mango fruit (mangifera indica L. var. tommy atkins)
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