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--- cucumis_melo_l._subsp._melo_var._cantalupo_ser [2017/06/21 09:41]
andreas
+++ cucumis_melo_l._subsp._melo_var._cantalupo_ser [2017/06/21 09:42]
andreas
@@ Zeile 11: / Zeile 11: @@
 "The six most important cantaloupe aroma-impact compounds determined in this study were ethyl 2-(methylthio)acetate (fruity), (Z)-3-hexenyl acetate (fruity), (Z)-3-hexen-1-ol (green), (E)-6-nonen-1-ol (creamy, sweet), γ-octalactone (sweet, lactonic), and (Z,Z)-(3,6)-nonadien-1-ol (melon)." \\
-[Gas chromatography–olfactometry and gas chromatography–tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Wang, Y. and Lin, J., Flavour Fragr. J., Vol.29 (2), 2014, 87–94]
+[Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Wang, Y. and Lin, J., Flavour Fragr. J., Vol.29 (2), 2014, 87-94]
 {{:dsc01398k.jpg?800|}} \\
 cantaloupe, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska

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