Sensory attributes, microbial quality and aroma profiles of off vine ripened mango (Mangifera indica L.) fruit

African Journal of Biotechnology

Volumn 5, Issue 2, 2006, Pages 201-205

  Kaswija, Mtebe ^a   Peter, Mamiro ^a   Leonard, Fweja ^a  

^a SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

Author keywords

Aroma; Flavour; Mango; Microbial quality; Ripening

Indexed keywords

AROMATIC COMPOUND; ETHYLENE;

AROMA; ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; FRUIT RIPENING; INTERMETHOD COMPARISON; MANGO; MICROBIAL CONTAMINATION; NONHUMAN; QUALITATIVE ANALYSIS; RAW FOOD; ROOM TEMPERATURE; SCORING SYSTEM; SENSORY ANALYSIS;

MANGIFERA INDICA; RAPHUS CUCULLATUS;

EID: 32644449990     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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