Analysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants.

Sharma, J.Chatterjee, S.Vivekanand KumarVariyar, P. S.Sharma, A.2010-08-202010-08-202010Food Chemistry. Vol. 122 (4): pp. 1327-1332http://hdl.handle.net/123456789/36464236 bytestext/htmlenAcetoinAroma glycosidesAsh gourdvolatile essential oilGC–olfactometryAnalysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants.Article