Evaluation of the Fatty Acid Composition of the Seeds of Mangifera indica L. and Their Application
Author:
Affiliation:
1. Graduate School of Systems Engineering, Major of Systems Engineering, Kinki University
2. Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University
3. Rilis Co., Ltd.
4. Konan Chemical Industry Co., Ltd.
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/64/5/64_ess14238/_pdf
Reference33 articles.
1. 1) Pattabhiraman, T. R.; Sastry, L. V. L.; Abraham, K. O. Preparation of odor concentrates and identification of odorous ingredients in mango and guava. II, Perfumery and Essential Oil Record 60, 233-238 (1969).
2. 2) Bandyopadhyay, C.; Gholap, A. S. Relation of aroma and flavor characteristics of mango (Mangifera indica) to fatty acid composition. J. Sci. Food Agric. 24, 1497-1503 (1973).
3. 3) Hunter, G. L. K.; Bucek W. A.; Radford T. Volatile components of canned Alphonso mango. J. Food Sci. 39, 900-903 (1974).
4. 4) Abd El-Baki, M. M.; Askar, A.; El-Samahy, S. K.; Abd El-Fadeel, M. G. Studies on mango flavor. Deutsche Lebensmittel-Rundschau 77, 139-142 (1981).
5. 5) MacLeod, A. J.; Pieris, N. M. Volatile flavor components of mangosteen, Garcinia mangostana, Phytochemistry 21, 117-119 (1982).
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