Talavera-Bianchi, Martin <br/><br/>
Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).  [electronic resource] 

 -  Journal of food science  May 2010 
 - S173-81 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01585.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aged<br/>Agriculture--methods<br/>Aldehydes--analysis<br/>Brassica rapa--chemistry<br/>Fatty Alcohols--analysis<br/>Female<br/>Food, Organic--analysis<br/>Gas Chromatography-Mass Spectrometry<br/>Glucosinolates--analysis<br/>Humans<br/>Least-Squares Analysis<br/>Male<br/>Middle Aged<br/>Plant Leaves--chemistry<br/>Quality Control<br/>Sensation<br/>Smell<br/>Taste<br/>Terpenes--analysis<br/>Time Factors<br/>Volatile Organic Compounds--analysis