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Mango by-products as a natural source of valuable odor-active compounds.
Oliver-Simancas, Rodrigo; Muñoz, Raquel; Díaz-Maroto, María Consuelo; Pérez-Coello, María Soledad; Alañón, María Elena.
Afiliación
  • Oliver-Simancas R; Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain.
  • Muñoz R; Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain.
  • Díaz-Maroto MC; Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain.
  • Pérez-Coello MS; Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain.
  • Alañón ME; Area of Food Science and Technology, Department of Analytical Chemistry and Food Sience and Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain.
J Sci Food Agric ; 100(13): 4688-4695, 2020 Oct.
Article en En | MEDLINE | ID: mdl-32418224
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Residuos / Extractos Vegetales / Mangifera / Aromatizantes Idioma: En Revista: J Sci Food Agric Año: 2020 Tipo del documento: Article País de afiliación: España
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Residuos / Extractos Vegetales / Mangifera / Aromatizantes Idioma: En Revista: J Sci Food Agric Año: 2020 Tipo del documento: Article País de afiliación: España