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

作者信息

Bandyopadhyay C, Gholap A S

出版信息

J Sci Food Agric. 1973 Dec;24(12):1497-503. doi: 10.1002/jsfa.2740241205.

DOI:10.1002/jsfa.2740241205
PMID:4771838
Abstract
摘要

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Protein J. 2019 Dec;38(6):704-715. doi: 10.1007/s10930-019-09868-x.
2
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.关于三个内酯含量不同的芒果品种（阿尔方索、帕里和肯特）果实发育和成熟过程中脂肪酸组成变化的数据。
Data Brief. 2016 Sep 20;9:480-491. doi: 10.1016/j.dib.2016.09.018. eCollection 2016 Dec.
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Incidence of ripening and chilling injury on the oxidative activities and Fatty Acid compositions of the mitochondria from mango fruits.
芒果果实成熟和冷害对线粒体氧化活性及脂肪酸组成的影响发生率
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Peroxisomal thiolase mRNA is induced during mango fruit ripening.过氧化物酶体硫解酶mRNA在芒果果实成熟过程中被诱导。
Plant Mol Biol. 1995 Aug;28(5):811-20. doi: 10.1007/BF00042067.