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Results:
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Results: 3
Modification of fatty acids changes the flavor volatiles in tomato leaves
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
Modification of fatty acids in eggplant affects its resistance to Verticillium dahliae
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
Effect of urea on volatile generation from Maillard reaction of cysteine and ribose
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
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