Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.
- 1 January 2001
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 7 (3), 200-206
- https://doi.org/10.3136/fstr.7.200
Abstract
No abstract availableThis publication has 32 references indexed in Scilit:
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