1. Fruits and fruit flavor: Classification and biological characterization;Jiang,2010
2. A Helpful Guide to Fruit Flavor Combinationshttps://www.thespruceeats.com/fruit-flavor-combinations-for-cocktails-760298
3. Production of food aroma compounds: Microbial and enzymatic methodologies. Food Technol Biotechnol Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies;Longo;Food Technol. Biotechnol.,2006
4. Economic Adulteration and the Need for Carbon-14 Testing in the Natural Products Industry, Nutritional Outlookhttps://www.nutritionaloutlook.com/view/economic-adulteration-and-need-carbon-14-testing-natural-products-industry
5. Multisite and multicomponent approach for the stable isotope analysis of aromas and essential oils;Martin;Fruit Flavor Biog. Charact. Authentication (ACS 596),1993