𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Aroma changes in mango juice during processing and storage

✍ Scribed by S.E. El-Nemr; I.A. Ismail; A. Askar

Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
346 KB
Volume
30
Category
Article
ISSN
0308-8146

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Changes in pomegranate juice pigmentatio
Changes in pomegranate juice pigmentation during ripening
✍ MarΓ­a I Gil; Cristina GarcΓ­a-Viguera; Francisco ArtΓ©s; Francisco A TomΓ‘s-BarberΓ‘ πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 415 KB
Changes in Pigments and Volatiles of Saf
Changes in Pigments and Volatiles of Saffron ( Crocus sativusL) During Processing and Storage
✍ Raina, Bansi L; Agarwal, Shri G; Bhatia, Ashok K; Gaur, Govind S πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 522 KB

Significant variations were observed in the concentration of pigments (10~0-17~0%, moisture-free basis) and flavour components during different postharvest processing conditions of saffron (stigmas ex Crocus satiuus L). The crocin pigment:; concentration was highest (15-17%) in the saffron samples d