Cantalejo, M.J. 1997. Effects of roasting temperature on the aroma components of carob (Ceratonia siliqua L.). J. Agric. Food Chem. 45(4):1345-1350.
McLeod, G., and Forcen, M. 1992. Analysis of volatile components derived from the carob bean Ceratonia siliqua. Phytochem. 31(9):3113-3119.
Citation: El-Sayed AM 2025. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2025 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-January-2025