1. P. X. Etievant, Wine “Volatile Compounds in Food and Beverages”, H. Maarse Marcel Dekker, ed., New York, 1991.
2. G. Vas, L. Gal, J. Harangi, A. Dobo, and K. Vekey, J. Chromatogr. Sci., 36, 505 (1998a).
3. A. Canbas and T. Cabaroglu, Turk. J. Agric. For., 24, 191 (2000).
4. C. S. Ough, Volatile Esters in Wines, Source and Fate, A. Dinsmoor Webb, ed., Grape and Wine Contennial Symposium Proceedings, Univ. of California, Davis (1982), p. 336.
5. A. Rapp and H. Mandery, Experientia, 42, 873 (1986).