Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.-Reference-Cited by-同舟云学术

Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.

Published:2001 Issue:3 Volume:7 Page:200-206
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

BOONBUMRUNG Sumitra,TAMURA Hirotoshi,MOOKDASANIT Juta,NAKAMOTO Hideki,ISHIHARA Masakazu,YOSHIZAWA Takumi,VARANYANOND Warunee

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference37 articles.

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4. Buttery, R.G.. (1981). Vegetables and fruit flavors. In “Flavor Research-Recent Advances,” ed. by R. Teranishi, R.A. Flath, H. Sugisawa. Dekker, New York, pp. 175–216.

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