Coffee: Production, Quality and Chemistry, CHAPTER 34 Phytochemicals From Coffea Leaves. Maria Teresa Salles Trevisan, Ricardo Farias de Almeida, Andrea Breuer, Robert W. Owen
, 2019
, Pages 771-788
Food Flavors and Chemistry: Advances of the New Millennium, Formation of geraniol-related compounds in ginger. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, Y. Sekiwa, N. Mikami, K. Kubota, A. Kobayashi
, 2001
, Pages 305-312
Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 3 Cacao Chemistry. W. Jeffrey Hurst
, 2015
, Pages 56-66