Identification of Volatiles Derived from Citrobacter freundii Fermentation of a Trypticase Soy Broth-Reference-Cited by-同舟云学术

Identification of Volatiles Derived from Citrobacter freundii Fermentation of a Trypticase Soy Broth

Published:1996-01-01 Issue:2 Volume:44 Page:607-612
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

DeMilo Albert B.¹,Lee Chang-Joo¹,Moreno Daniel S.¹,Martinez Adelaido J.¹

Affiliation:

1. Insect Chemical Ecology Laboratory, Plant Sciences Institute, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, Subtropical Agricultural Research Laboratory, Crop Quality and Fruit and Insects Research, Agricultural Research Service, U.S. Department of Agriculture, Weslaco, Texas 78596, and Mission Methods Development Center, APHIS, PPQ, U.S. Department of Agriculture, Edinburg, Texas 78539

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950525o

Reference21 articles.

1. The importance of ammonia in proteinaceous attractants for fruit flies (Family: Tephritidae)

2. Insecticide inhibition of aflatoxin production in corn

3. Effect of pH on the volatiles of hydrolyzed protein insect baits

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