CONTRIBUTION OF LIPID TO AROMA OF RIPENING MANGO (MANGIFERA-INDICA L)

被引：11

作者：

GHOLAP, AS ^{[1
]}

BANDYOPADHYAY, C ^{[1
]}

机构：

[1] BHABHA ATOM RES CTR,BIOCHEM & FOOD TECHNOL DIV,BOMBAY 400085,INDIA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1975年 / 52卷 / 12期

关键词：

D O I：

10.1007/BF02640743

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：514 / 516

页数：3

共 15 条

[1]

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BANDYOPADHYAY, C ;

GHOLAP, AS .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (12) :1497-1503

[3] CHANGES IN FATTY-ACIDS IN RIPENING MANGO PULP (VARIETY ALPHONSO) [J].

BANDYOPADHYAY, C ;

GHOLAP, AS .

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[4]

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[5]

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[6] LACTONES IN AUTOXIDIZED VEGETABLE OILS [J].

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SIMS, RJ .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (09) :534-+

[7]

Fiske CH, 1925, J BIOL CHEM, V66, P375

[8] ROLE OF LIPIDS IN FLAVORS [J].

FORSS, DA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :681-&

[9] LIPID IN RIPENING BANANA FRUIT [J].

GOLDSTEIN, JL ;

WICK, EL .

JOURNAL OF FOOD SCIENCE, 1969, 34 (06) :482-+

[10]

HUNTER GLK, 1974, J FOOD SCI, V39, P900, DOI 10.1111/j.1365-2621.1974.tb07271.x

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