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A case study on the flavor properties of melon (Cucumis melo L.) cultivars



A case study on the flavor properties of melon (Cucumis melo L.) cultivars



Fruits Paris 61(5): 333-339



Laboratory studies were conducted to evaluate the effects of sugar and citric, malic, succinic and ascorbic acid levels on melon flavour perception, and to infer about consumers' preferences based on instrumentally measured characteristics. Five fully ripened melon fruits from each of the Branco (Brazilian), Pele de Sapo (Spanish) and winter Tendral (Portuguese) cultivars were analysed.

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Accession: 011677906

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DOI: 10.1051/fruits:2006032



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