On food and cooking the science and lore of the kitchen ( PDFDrive ) 1559

2001. Buettner, A., and P. Schieberle.
Evaluation of aroma differences between
hand-squeezed juices from Valencia late and
navel oranges….J Agric Food Chem. 49
(2001):2387–94.
Dawson, D. M. et al. Cell wall changes in
nectarines.Plant Physiology 100 (1992):
1203–10.
Hulme, A.C., ed.The Biochemistry of Fruits
and Their Products. 2 vols. London:
Academic,1970–71.
Janick, J., and J.N. Moore, eds.Advances in
Fruit Breeding. West Lafayette, IN: Purdue
Univ.Press,1975.
Lamikanra, O., and O.A. Richard. Effect of
storageonsomevolatilearomacompoundsin
fresh-cut cantaloupe melon.J Agric Food
Chem.50(2002):4043–47.
Lota,M.L.etal.Volatilecomponentsofpeel
and leaf oils of lemon and lime species.J
AgricFoodChem.50(2002):796–805.
Mithra, S.K.Postharvest Physiology and


Storage of Tropical and Subtropical Fruits.
Wallingford,UK:CAB,1997.
Morton, I.D., and A.J. Macleod, eds.Food
Flavours C: Flavours of Fruits. Amsterdam:
Elsevier,1990.
Nagy, S. et al., eds.Fruits of Tropical and
Subtropical Origin. Lake Alfred, FL: Florida

ScienceSource,1990.
Somogyi, L.P. et al. Processing Fruits:
Science and Technology. Vol 1. Lancaster,
PA:Technomic,1996.
Wilhelm, S. The garden strawberry: A study
of its origin.American Scientist 62 (1974):
264–71.
Wyllie,S.G.etal.“Keyaromacompoundsin
melons.” InFruit Flavors, edited by R.L.
RouseffandM.M.Leahy,248–57.
Washington, DC: American Chemical
Society,1995.
Chapter8:FlavoringsFromPlants