Changes in sugars, organic acids, amino acids, lipid constituents and aroma characteristics of ripening mango (Mangifera indica L) fruit - Concepedia

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Changes in sugars, organic acids, amino acids, lipid constituents and aroma characteristics of ripening mango (Mangifera indica L) fruit

70

Citations

0

References

1989

Year

Y. Selvaraj, Rajiv Kumar, D. K. Pal

Journal of Food Science and Technology-mysore

Lipid ConstituentsNutritionLeur CompositionAgricultural ChemistryAmino AcidsBotanyFlavoromicsChemical CompositionAroma CharacteristicsAcides OrganiquesFruit ScienceRipeningPost-harvest PhysiologyAcides AminesChromatography

Abstract

Sept varietes de mangues recoltees a l'etat vert mature sont analysees pour leur composition (glucides, acides organiques, acides amines, lipides, aromes) au cours de la maturation