Authors: Wang, CL Xing, JS Chin, CK Ho, CT Martin, CE

Citation: Cl. Wang et al., Modification of fatty acids changes the flavor volatiles in tomato leaves, PHYTOCHEM, 58(2), 2001, pp. 227-232

Authors: Xing, JS Chin, CK

Citation: Js. Xing et Ck. Chin, Modification of fatty acids in eggplant affects its resistance to Verticillium dahliae, PHYSL MOL P, 56(5), 2000, pp. 217-225

Authors: Chen, Y Xing, JS Chin, CK Ho, CT

Citation: Y. Chen et al., Effect of urea on volatile generation from Maillard reaction of cysteine and ribose, J AGR FOOD, 48(8), 2000, pp. 3512-3516