✦ LIBER ✦

Pectic polysaccharides during ripening of mango (Mangifera indica L)

✍ Scribed by V Prasanna; HM Yashoda; TN Prabha; RN Tharanathan

Publisher: John Wiley and Sons
Year: 2003
Tongue: English
Weight: 132 KB
Volume: 83
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.1522

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Pectic polysaccharides of mango (Mangife

Pectic polysaccharides of mango (Mangifera indica L): structural studies

✍ Vasu Prasanna; Tyakal N Prabha; Rudrapatnam N Tharanathan 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 118 KB

Effects of temperature on the ripening o

Effects of temperature on the ripening of mango fruit (mangifera indica L. var. tommy atkins)

✍ Andrew P. Medlicott; Stephen B. Reynolds; Anthony K. Thompson 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 359 KB

Characterisation of green aroma of raw m

Characterisation of green aroma of raw mango (Mangifera indica L.)

✍ Achyut S. Gholap; Chiranjib Bandyopadhyay 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 220 KB 👁 1 views

Contribution of volatile compounds to ma

Contribution of volatile compounds to mango (Mangifera indica L.) aroma

✍ Jorge A. Pino; Judith Mesa 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 87 KB 👁 1 views

Aroma volatile constituents of Colombian

Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.)

✍ Clara E. Quijano; Guillermo Salamanca; Jorge A. Pino 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 107 KB 👁 1 views

Properties of polyphenol oxidase in mang

Properties of polyphenol oxidase in mango (Mangifera indica) kernel

✍ Arogba, S S; Ajiboye, O L; Ugboko, L A; Essienette, S Y; Afolabi, P O 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 166 KB

Polyphenol oxidase (PPO) activity of Ðltered extract of ground mango kernel suspension (400 g litre~1) was studied spectrophotometrically at 420 nm using catechol as substrate. The enzyme was most active at pH 6É0 and 25¡C. Activity was reduced by 50% at pH values of 5É0 and 7É1, and also at tempera