Literature DB >> 4771838

Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition.

C Bandyopadhyay, A S Gholap.   

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Year:  1973        PMID： 4771838     DOI： 10.1002/jsfa.2740241205

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  4 in total

1.  Comparative Proteomic Analysis on Fruit Ripening Processes in Two Varieties of Tropical Mango (Mangifera indica).

Authors:  Chiew Foan Chin; Ee Yang Teoh; Marcus Jenn Yang Chee; Jameel R Al-Obaidi; Norasfaliza Rahmad; Tamunonengiyeofori Lawson
Journal:  Protein J       Date:  2019-12       Impact factor: 2.371

2.  Incidence of ripening and chilling injury on the oxidative activities and Fatty Acid compositions of the mitochondria from mango fruits.

Authors:  O Kane; P Marcellin
Journal:  Plant Physiol       Date:  1978-04       Impact factor: 8.340

3.  Peroxisomal thiolase mRNA is induced during mango fruit ripening.

Authors:  G Bojorquez; M A Gómez-Lim
Journal:  Plant Mol Biol       Date:  1995-08       Impact factor: 4.076

4.  Data on changes in the fatty acid composition during fruit development and ripening of three mango cultivars (Alphonso, Pairi and Kent) varying in lactone content.

Authors:  Ashish B Deshpande; Hemangi G Chidley; Pranjali S Oak; Keshav H Pujari; Ashok P Giri; Vidya S Gupta
Journal:  Data Brief       Date:  2016-09-20
  4 in total

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