| Chemical Composition of Floral Essential Oils of Five Potato (Solanum tuberosum L.) Cultivars |
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Kim, Song-Mun
(Department of Biological Environment, Kangwon National University)
Yu, Jeong-Mi (Department of Biological Environment, Kangwon National University) Lim, Hak-Tae (Department of Plant Biotechnology, Kangwon National University) Wang, Hai-Ying (College of Forestry, Northeast Forestry University) |
| 1 | Choi HJ, Wang HY, Kim YN, Heo SJ, Kim NK, Jeong MS, Park YH, and Kim S (2007) Composition and cytotoxicity of essential oil extracted by steam distillation from horseweed (Erigeron canadensis L.) in Korea. J Korean Soc Appl Biol Chem 51, 55-59 과학기술학회마을 |
| 2 | Park YH and Kim S (2008) Composition and cytotoxicity of essential oil from Korean rhododendron (Rhododendron mucronulatum Turcz var. ciliatum Nakai). J Korean Soc Appl Biol Chem 51, 238-244 과학기술학회마을 |
| 3 | Peterson MA, Poll L, and Larson LM (1998) Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS. Food Chem 61, 461-466 DOI ScienceOn |
| 4 | Peterson MA, Poll L, and Larson LM (1999) Identification of compounds contributing to boiled potato off-flavor ('POF'). Lebensm Wiss Technol 32, 32-40 DOI ScienceOn |
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