【序号】:1
【作者】: Takeshi Ikemoto1,*, Kunio Mimura1, Takeshi Kitahara
【题名】:Formation of fragrant materials from odourless glycosidically-bound volatiles on skin microflora (Part 2)
【期刊】:Flavour and Fragrance Journal
【年、卷、期、起止页码】: Volume 18, Issue 1, pages 45–47, January/February 2003
【全文链接】:
【序号】:2
【作者】:A. Nirmala Menona, Susan Chackoa & C. S. Narayanana
【题名】:Free and Glycosidically Bound Volatiles of Pepper (Piper Nigrum L.)
【期刊】:Journal of Essential Oil Research
【年、卷、期、起止页码】:Volume 13, Issue 3, 2001 ,pages 166-1695,
【全文链接】:
【序号】:3
【作者】:Kilic A, Kollmannsberger H, Nitz S.
【题名】:Glycosidically bound volatiles and flavor precursors in Laurus nobilis L.
【期刊】:J Agric Food Chem.
【年、卷、期、起止页码】:2005 Mar 23;53(6):2231-5.
【全文链接】:
【序号】:4
【作者】:E. Stahl-Biskup, F. Intert, J. Holthuijzen, M. Stengele, G. Schulz
【题名】:Glycosidically bound volatiles—a review 1986–1991
【期刊】:Flavour and Fragrance Journal
【年、卷、期、起止页码】:Volume 8, Issue 2, pages 61–80, March/April 1993
【全文链接】:
【序号】:5
【作者】:Jian Tang , Yuangang Zhang , Thomas G. Hartman , Robert T. Rosen , Chi Tang Ho
【题名】:Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.)
【期刊】:J. Agric. Food Chem.,
【年、卷、期、起止页码】:1990, 38 (10), pp 1937–1940
【全文链接】: