Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit-Reference-Cited by-同舟云学术

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Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit

Published:2000-02 Issue:1 Volume:13 Page:27-33
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Andrade Eloisa Helena A.,Maia José Guilherme S.,Zoghbi Maria das Graças B.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy;Adams,1995

2. Volatile constituents of the fruits of three mango cultivars, Mangifera indica L;Ansari;J. Essent. Oil Res.,1999

3. Volatile flavour components in the headspace of the Australian or “Bowen” mango;Bartley;J. Food Sci.,1987

4. Caracterização de Variedades de Manga para Industrialização;Bleinroth,1976

5. Manga para Exporção: Aspectos Técnicos da Produção;da Cunha,1994

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