CHANGES IN SUGARS, ORGANIC-ACIDS, AMINO-ACIDS, LIPID CONSTITUENTS AND AROMA CHARACTERISTICS OF RIPENING MANGO (MANGIFERA-INDICA L) FRUIT

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作者：

SELVARAJ, Y

KUMAR, R

PAL, DK

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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1989年 / 26卷 / 06期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：308 / 313

页数：6

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