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Biblio

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X. Du, Finn, C. E., and Qian, M. C., “Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries”, Food Chemistry, vol. 119, no. 3, pp. 1127 - 1134, 2010.
M. C. Qian and Burbank, H. M., Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction—Gas Chromatography—PFPD, vol. 971. Washington, DC: American Chemical Society, 2009, pp. 135 - 154.