Differences among Spanish and Latin-American banana cultivars: Morphological, chemical and sensory characteristics

Food Chemistry

Volumn 59, Issue 3, 1997, Pages 411-419

  Cano, M Pilar ^a   De Ancos, Begoña ^a   Matallana, M Cruz ^b   Cámara, Montaña ^b   Reglero, Guillermo ^c   Tabera, Javier ^c  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; FRUCTOSE; GLUCOSE; PECTIN; PEROXIDASE; PROTEIN; STARCH; SUCROSE; SUGAR; VOLATILE AGENT;

ARTICLE; BANANA; BIOCHEMISTRY; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; CULTIVAR; FLAVOR; FRUIT; MOISTURE; MORPHOLOGY; NONHUMAN; NUTRITIONAL VALUE; ODOR; PH; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SOLID; STRAIN DIFFERENCE; WEIGHT;

MUSA ACUMINATA;

EID: 0030969298     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00285-3     Document Type: Article

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