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Long-chain saturated fatty acids can beα-oxidised by a purified enzyme （Mr 240000） in cucumber（Cucumis sativus）〔J〕. Greth I Andersen, Borge, Erik Slinde, Astrid Nilsson. Biochimica et Biophysica Acta . 1996
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Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components〔J〕. E A Baldwin, J W Scott, C K Shewmaker. HortScience . 2000
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Molecular cloning of a ripening-specific lipoxygenase and its expression during wild-type and mutant tomato fruit development〔J〕. Kauch K D, A K Handa. Plant Physiology . 1997
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Relationship between sensory and instrumental analysis for tomato flavor〔J〕. E A Baldwin, J W Scott, M A Einstein. Journal of the American Society for Horticultural Science . 1998
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The biogeneration of green odour by green leaves〔J〕. Hatanata A. Phytochemistry . 1993
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Characterization of additional volatile components of tomato〔J〕. Buttery R G, R M Seifert, D G Guadagni. Journal of Agricultural and Food Chemistry . 1971
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The cloning of two tomato lipoxygenase genes and their differential expression during fruits ripening〔J〕. Ferrie B J, N Beaudion, W Burkhart, et al. Plant Physiology . 1994
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Lipoxygenase activity in ripening tomato fruit pericarp tissue〔J〕. Ealing. Phytochemistry . 1994