Reference(s)
|
Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223. |
|
Wang, Y., Finn, C., and Quian, M.C. 2005. Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. J. Agric. Food Chem. 53:3563-3571. |
|
Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390. |
|
Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
|
Andersen, J.F., Mikolajczak, K.L., and Reed, D.K. 1987a. Analysis of peach bark volatiles and their electroantennogram activity with lesser peachtree borer, Synanthedon pictipes (Grote & Robinson). J. Chem. Ecol. 13:2103-2114. |
|