AKTIVITAS PEROKSIDASE DAN PROFIL SENYAWA FLAVOR SELAMA PEMERAMAN BUAH MANGGA PASCA PENYIMPANAN SUHU RENDAH = PEROXIDASE ACTIVITY AND FLAVOR COMPOUNDS PROFILE DURING RIPENING OF MANGO FRUITS FOLLOWING AFTER LOW TEMPERAT
ABSTRACT Mango fruits were firstly stored at 4°C or 15°C for one week and control samples were also prepared without storage. At the end of storage period to see their effects or chilling injury they were removed from the storage room and then they are placed in a ripening room which is operated...
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[Yogyakarta] : Universitas Gadjah Mada
1999
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