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- [1] FLAVOR COMPONENTS OF RASPBERRIESFOOD TECHNOLOGY, 1952, 6 (08) : 285 - 287ADAMS, PMERWIN, EMOGAVERO, M
- [2] EXTRAOLFACTORY COMPONENTS OF FLAVORJAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1955, 159 (18): : 1721 - 1723CLARK, ECDODGE, HW
- [3] FLAVOR ORIGIN - FLAVOR AND ODOR COMPONENTS IN THE TOMATOJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1954, 2 (22) : 1113 - 1118SPENCER, MSSTANLEY, WL
- [5] WHEAT FLAVOR COMPONENTSJOURNAL OF FOOD SCIENCE, 1969, 34 (06) : 493 - +MCWILLIAMS, MMACKEY, AC
- [6] COMPONENTS OF FLAVOR OF LAMBJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1963, 11 (04) : 336 - &JACOBSON, MKOEHLER, HH
- [8] ONION FLAVOR AND ODOR - VOLATILE FLAVOR COMPONENTS OF ONIONSJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (02) : 140 - +CARSON, JFWONG, FF
- [9] FORMATION OF FLAVOR COMPONENTS IN ASPARAGUS .2. FORMATION OF FLAVOR COMPONENTS IN COOKED ASPARAGUSJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (03) : 459 - 463TRESSL, RBAHRI, DHOLZER, MKOSSA, T
- [10] VOLATILE FLAVOR COMPONENTS OF LEEKJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (02) : 336 - 341SCHREYEN, LDIRINCK, PVANWASSENHOVE, FSCHAMP, N