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Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)
- Shashirekha, M.N., Baskaran, R., Rao, L.J., Vijayalakshmi, M.R., Rajarathnam, S.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.2 pp. 236-243
- custard apples, Annona squamosa, food processing, food processing quality, fruits (food), fruit pulp, spray drying, food storage, frozen storage, dried fruit, storage time, shelf life, heat treatment, temperature, pasteurization, sensory evaluation, flavor compounds, capillary gas chromatography, mass spectrometry