1. Adams, M. R. Vinegar. InMicrobiology of Fermented Foods; Wood, J. B., Ed.; Elsevier Applied Science: New York, 1985; Vol. 1, pp 1−47.
2. Winterhalter, P.; Schreier, P. Biotechnology: Challenge for the Flavor Industry. InFlavor ScienceSensible Principals and Techniques; Acree, T., Teranishi, R., Eds.; American Chemical Society: Washington, DC, 1993; pp 225−258.
3. Determination of Major Aroma Impact Compounds in Fermented Cucumbers by Solid-Phase Microextraction--Gas Chromatography--Mass Spectrometry--Olfactometry Detection