Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00450-z
Abstract: In this study, the ripening process of banana was divided into eight different stages based on peel appearance which starts from mature green (stage 1) to overripe (Stage 8). The changes in physical [(color:‘L’, ‘a’,… read more here.
Keywords: musa nana; content; volatile compounds; stage banana ... See more keywords