Reference(s)
|
Bendimerad, N., Bendiab, S.A.T., Benabadji, A.B., Fernandez, X., Valette, L., and Lizzani-Cuvelier, L. 2005. Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria. J. Agric. Food Chem. 53:2947-2952. |
|
Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764. |
|
Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259. |
|
Tellez, M.R., Schrader, K.K., and Kobaisy, M. 2001b. Volatile components of the cyanobacterium Oscillatoria perornata (Skuja). J. Agric. Food Chem. 49:5989-5992. |
|
Chen, C.-C., and Ho, C.-T. 1986b. Identification of sulfurous compounds of shiitake mushroom (Lentinus edodes Sing.). J. Agric. Food Chem. 34:830-833. |
|