Potential use of Thai mango (Mangifera indica Linn. cultivar Chok-Anan) seed porous starch for retention of aroma compounds from coffee extract
Nara Yaowiwat, Worrapan Poomanee, Pimporn Leelapornpisid, Waruttaya Sripatanakul
Topics & Concepts
AromaStarchMaltolChemistryMangiferaFood scienceLimoneneAdsorptionCultivarBotanyOrganic chemistryEssential oilBiologyFood composition and propertiesMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis