AKTIVITAS PEROKSIDASE DAN PROFIL SENYAWA FLAVOR SELAMA PEMERAMAN BUAH MANGGA PASCA PENYIMPANAN SUHU RENDAH = PEROXIDASE ACTIVITY AND FLAVOR COMPOUNDS PROFILE DURING RIPENING OF MANGO FRUITS FOLLOWING AFTER LOW TEMPERAT - Perpustakaan UGM, i-lib ([Yogyakarta] : Universitas Gadjah Mada, 1999)