High resolution gas chromatographic ?mass spectrometric determination of the flavour composition of wild marjoram (Origanum vulgare L.) cultivated in Finland

Author:

Nyk�nen Irma

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference37 articles.

1. Lawrence BM (1984) Perfum Flavor 9(5):41?44, 49?51

2. Furia TE, Bellanca N (1971) Fenaroli's handbook of flavour ingredients. The Chemical Rubber Co., Cleveland, Ohio, p 186

3. Ieswaart JH (1980) A taxonomic revision of the genus origanum (Labiate), Thesis, Vrije Universiteit to Amsterdam, Leiden University Press, The Hague, pp 106?109, 116?118

4. Calzolari C, Stancher B, Pertoldi Marletta G (1968) Analyst 93:311?318

5. Stahl WH, Skarzynski JN, Voelker WA (1969) J Assoc Off Anal Chem 52:1184?1189

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