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Другие источники
Buttery Ron G., Takeoka Gary R., Naim Michael, Rabinowich Haim, & Nam Youngla. Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate // J. Agric. Food Chem. 2001. 49(9). P. 4349–4351. P. 261.
Claps S., Sepe L., Morone G., Fedele V. Differenziazione sensoriale del latte e della caciotta caprina in rapporto al contenuto d’erba della razione // Proceedings of I formaggi d’alpeggio e loro tracciabilità. Agenzia Lucana per lo Sviluppo-Associazione Nazionale Formaggi Sotto il Cielo, 2001. P 191–199. P. 55.
Kurobayashi Yoshiko, Katsumi Yuko, Fujita Akira, Morimitsu Yasujiro, Kubota Kikue. Flavor Enhancement of Chicken Broth from Boiled Celery Constituents // J. Agric. Food. Chem. 2008. 56 (2). P. 512–516. P. 96.
Simons Christopher T., O’Mahony Michael, Carstens E. UC Davis. Taste Suppression Following Lingual Capsaicin Pre-treatment in Humans // Chemical Senses. 2002. 27(4). P. 353–365. P. 210.
