Identification of some volatile compounds from Citrullus vulgaris
- 1 December 1975
- journal article
- Published by Elsevier in Phytochemistry
- Vol. 14 (12) , 2637-2638
- https://doi.org/10.1016/0031-9422(75)85240-x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Volatile components of roasted filbertsJournal of Agricultural and Food Chemistry, 1972
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- Linoleic and linolenic acid as precursors of the cucumber flavorLipids, 1971
- The Aroma Components in Fruits and VegetablesNIPPON SHOKUHIN KOGYO GAKKAISHI, 1969
- Iso‐linoleic acids responsible for the formation of the hardening flavorJournal of Oil & Fat Industries, 1967