| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602014 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Influence of osmotic treatment/calcium and cold storage on mango volatile profile. ⺠With osmotic treatment, terpenes decrease and ethyl acetate and 1-butanol increase. ⺠Atmospheric pressure and calcium treatment prevents aroma alteration in processing. ⺠Atmospheric pressure and calcium treatment prevents aroma alteration in cold storage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Juan Diego Torres, Amparo Chiralt, Isabel Escriche,