共 36 条
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The enzymic cleavage of linoleic acid to C9 carbonyl fragments in extracts of cucumber(cucumis sativus) fruit and the possible role of lipoxygenase〔J〕. T Galliard, D R Phillips. Biochimica et Biophysica Acta . 1976
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Comparative analysis of volatile organic compounds from plants by Gas-Liquid chromatography〔J〕. Y A Akimov. Journal of Chromatographic Science . 1986
[13]
Mathew, Michael.J. fishwick. The enzymic degradation of lipids resulting from physical disruption of cucumber (cucumis sativus)fruit〔J〕. Terance Galliarol, Jennifer A. Phytochemistry . 1976
[14]
Genetic potential to improve tomato flavor in commercial F1 hybrids〔J〕. Jones R A, S J Scott. Journal of the American Society for Horticultural Science . 1984
[15]
Flavour biogenesis partial purification and properties of a fatty acid hydroperoxide cleaving enzyme from fruits of cucumber〔J〕. D R Phillips, T Gallard. Phytochemistry . 1978
[17]
Biosynthetic pathway of cucumber alcohol: trans-2, cis-6-nonadienol via cis-3, cis-6nonadienal〔J〕. Akikazu Hatanaka, Kadahiko Kajiwara, Takahiro Harada. Phytochemistry . 1975
[18]
Application of solid phase microextraction and gas chromatography time-of-light mass spectrometry for rapid analysis of flavor volatiles in tomato and strawberry fruits〔J〕. Song J, L Fan, R M Buttery. Agricultural Food Chemistry . 1998
[19]
Potential for increasing tomato flavor via increased sugar and acid content〔J〕. Stevens M A, A A kader, M Albright. Journal of the American Society for Horticultural Science . 1979
[20]
Genotypic variation of flavor and composition in fresh market tomatoes〔J〕. Stevens M A, A A kader, M Albright-Holton, et al. Journal of the American Society for Horticultural Science . 1977