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. |
|
Hwan, C.-H., and Chou, C.-C. 1999. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution. J. Sci. Food Agric. 79:243-248. |
|
Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
|
Peppard, T.L. 1992. Volatile flavor constituents of Monstera deliciosa. J. Agric. Food Chem. 40:257-262. |
|
Gill, M.S., MacLeod, A.J., and Moreau, M. 1984. Volatile components of cocoa with particular reference to glucosinolate products. Phytochem. 23:1937-1942. |
|