Volatile profile of mango (Mangifera indica L.), as affected by osmotic dehydration

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 219-228

  Torres, Juan Diego ^a   Talens, Pau ^a   Carot, José Miguel ^a   Chiralt, Amparo ^a   Escriche, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

GC MS; Mangoes; Minimally processed fruit; Osmotic dehydration; Volatile compounds

Indexed keywords

SUCROSE; VOLATILE AGENT;

ARTICLE; ATMOSPHERIC PRESSURE; DILUTION; DISTILLATION; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; GAS CHROMATOGRAPHY; LIQUID; MANGO; MASS SPECTROMETRY; OSMOSIS; VACUUM;

MANGIFERA INDICA;

EID: 33746932090     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.020     Document Type: Article

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