Literature DB >> 30854611

Author Correction: Ritualised Dung Kicking by White Rhino Males Amplifies Olfactory Signals but Reduces Odour Duration.

C Marneweck1,2, A Jürgens3, A M Shrader4,5.   

Abstract

The original version of this article unfortunately contained some mistakes.

Year:  2019        PMID: 30854611     DOI: 10.1007/s10886-019-01058-4

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


  6 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.  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

4.  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

5.  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

6.  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

  6 in total

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