2000 journal article

Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen

Journal of Agricultural and Food Chemistry, 48(2), 193–197.

By: A. Zhou, R. McFeeters & H. Fleming

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric

Journal of Agricultural and Food Chemistry, 48(10), 4910–4912.

By: A. Zhou, R. McFeeters & H. Fleming

Source: NC State University Libraries
Added: August 6, 2018

1998 journal article

Volatile compounds in cucumbers fermented in low-salt conditions

Journal of Agricultural and Food Chemistry, 46(6), 2117–2122.

By: A. Zhou & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018