Literature DB >> 30847630

Author Correction: Temporal Variation of White Rhino Dung Odours.

Courtney Marneweck1, Andreas Jürgens2, Adrian M Shrader3,4.   

Abstract

The original version of this article unfortunately contained some mistakes.

Year:  2019        PMID: 30847630     DOI: 10.1007/s10886-019-01057-5

Source DB:  PubMed          Journal:  J Chem Ecol        ISSN: 0098-0331            Impact factor:   2.626


  11 in total

1.  Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.

Authors:  Sonia Ventanas; Mario Estevez; Ana I Andrés; Jorge Ruiz
Journal:  Meat Sci       Date:  2007-08-31       Impact factor: 5.209

2.  Volatile compounds in chorizo and their changes during ripening.

Authors:  J Mateo; J Zumalacárregui
Journal:  Meat Sci       Date:  1996-12       Impact factor: 5.209

3.  Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.

Authors:  Mary E Carunchia Whetstine; Keith R Cadwallader; MaryAnne Drake
Journal:  J Agric Food Chem       Date:  2005-04-20       Impact factor: 5.279

4.  Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.

Authors:  Stacy L Schwambach; Devin G Peterson
Journal:  J Agric Food Chem       Date:  2006-01-25       Impact factor: 5.279

5.  Odorous constituents of ovine milk in relationship to diet.

Authors:  L Moio; L Rillo; A Ledda; F Addeo
Journal:  J Dairy Sci       Date:  1996-08       Impact factor: 4.034

6.  Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.

Authors:  M J Jordán; P E Shaw; K L Goodner
Journal:  J Agric Food Chem       Date:  2001-12       Impact factor: 5.279

7.  Volatile components from mango (Mangifera indica L.) cultivars.

Authors:  Jorge A Pino; Judith Mesa; Yamilie Muñoz; M Pilar Martí; Rolando Marbot
Journal:  J Agric Food Chem       Date:  2005-03-23       Impact factor: 5.279

8.  Chemical composition of the essential oils of serbian wild-growing Artemisia absinthium and Artemisia vulgaris.

Authors:  Polina Blagojević; Niko Radulović; Radosav Palić; Gordana Stojanović
Journal:  J Agric Food Chem       Date:  2006-06-28       Impact factor: 5.279

9.  Comparative analysis of the oil and supercritical CO2 extract of Elettaria cardamomum (L.) Maton.

Authors:  Bruno Marongiu; Alessandra Piras; Silvia Porcedda
Journal:  J Agric Food Chem       Date:  2004-10-06       Impact factor: 5.279

10.  Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME).

Authors:  M Garcia-Esteban; D Ansorena; I Astiasarán; J Ruiz
Journal:  Talanta       Date:  2004-10-08       Impact factor: 6.057

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.