Characteristic Aroma Components of the Volatile Oil of...

Food Science and Technology Research 2001 Vol. 7; Iss. 3

Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.

BOONBUMRUNG, Sumitra, TAMURA, Hirotoshi, MOOKDASANIT, Juta, NAKAMOTO, Hideki, ISHIHARA, Masakazu, YOSHIZAWA, Takumi, VARANYANOND, Warunee
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Volume:
7
Year:
2001
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.7.200
File:
PDF, 87 KB
english, 2001
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