3-D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao).
Dennis CantreClara I MataPieter VerbovenMaarten L A T M HertogBart M NicolaïPublished in: Journal of the science of food and agriculture (2020)
Overall, the results provide a complete, integrated picture of microstructural changes during ripening accompanying the evolution of fruit quality, suggesting functional relationships between the two. © 2020 Society of Chemical Industry.
Keyphrases