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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来源：
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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