AROMA PROFILES AND PREFERENCES OF JASMINUM SAMBAC L. FLOWERS 493 (13) A.M.R. Alvarez, and M.L.G. Rodríquez, Lipids in pharmaceutical and cosmetic preparations. Grasas y Aceites, 51, 74–96 (2000). (14) R. Kaiser, “New Volatile Constituents of J. sambac (L.) Aiton.” in Flavors and Fragrances: A World Perspec- tive, B. Lawrence, B. Mookherjee, and E. Willis, Eds. (Elsevier, Amsterdam, 1988) pp. 669–684. (15) D.T. Asilbekova, S.D. Gusakova, and A.I. Glushenkova, Composition of the fl oral waxes. Chem. Nat. Com., 35, 295–300 (1999). (16) S. Xie, Y. Kato, and Y. Asano, High yield synthesis of nitriles by a new enzyme, phenylacetaldoxime dehydratase, from Bacillus sp. strain OxB-1. Biosci. Biotechnol. Biochem., 65, 2666–2672 (2001). (17) A.E. Edris, R. Chizzola, and C. Franz, Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) fl owers grown in Egypt. Eur. Food Res. Technol., 226, 621–626 (2008).
Purchased for the exclusive use of nofirst nolast (unknown) From: SCC Media Library & Resource Center (library.scconline.org)