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S.、Williams, M.、Croteau, R.(2004)。Cosuppression of limonene-3-hydroxylase in peppermint promotes accumulation of limonene in the essential oil。Phytochemistry，65(5)，547-554。 | | 18. | 李敏雄、柳煌、蘇南維、古國隆、鍾玉明(19990300)。柑橘皮自體酵素對精油中d-Limonene轉換作用之研究。中國農業化學會誌，37(1)，1-19。 延伸查詢 | | 19. | Kau, P.、Rajeswara, R. B.、Bhattacharya, A.、Singh, C.、Singh, K.(1995)。Volatile constituents of three cultivars of rose-scented geranium (Pelargonium sp.) as influenced by method of distillation。PAFAI Journal，17(4)，21-26。 | | 20. | Inouy, S.、Yamaguchi, H.、Takizawa, T.(2001)。Screening of the antibacterial effects of a variety of essential oils on respiratory tract pathogens, using a modified dilution assay method。Journal of Infection and Chemotherapy，7(4)，251-254。 | | 21. | McConke, M.、Gershenzon, J.、Croteau, R.(2000)。Developmental Regulation of Monoterpene Biosynthesis in the Glandular Trichomes of Peppermint。Plant Physiology，122(1)，215-224。 | | 22. | Ragus, R. A.、Pichersky, E.(1999)。New Perspectives in Pollination Biology: Floral Fragrances. A day in the life of a linalool molecule: Chemical communication in a plant-pollinator system. Part 1: Linalool biosynthesis in flowering plants。Plant Species Biology，14(2)，95-120。 | | 23. | Owusu-Yaw, J.、Matthews, R. F.、West, P. F.(1986)。Alcohol Deterpenation of Orange Oil。Journal of Food Science，51(5)，1180-1182。 | | 24. | Mondell, L.、Dugo, P.、Cavazza, A.、Dugo, G.(1996)。Characterization of Essential Oil of Pummelo (cv. Chandler) by GC/MS, HPLC and Physicochemical Indices。Journal of Essential Oil Research，8(3)，311-314。 | | 25. | Minh Tu, N. T.、Thanh, L. X.、Une, A.、Ukeda, H.、Sawamura, M.(2002)。Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils。Flavour and Fragrance Journal，17(3)，169-174。 | | 26. | 周永紅、喬紅運、王立升、劉雄民(2004)。容縣沙田柚果皮揮發油成分的GC-MS分析。廣西大學學報(自然科學版)，29，70-72。 延伸查詢 | | 27. | Sreenat, H. K.、Crandall, P. G.、Baker, R. A.(1995)。Utilization of citrus by-products and wastes as beverage cluding agents。Journal of Fermentation and Bioengineering，80(2)，190-194。 | | 28. | 王美苓、鍾玉明、李敏雄(19940400)。萃取方法對橘皮精油定量之影響。中國農業化學會誌，32(2)，141-148。 延伸查詢 | 學位論文| 1. | 何振隆(2004)。四種桉樹葉精油組成及生物活性之探討(碩士論文)。國立臺灣大學。 延伸查詢 | | 2. | 林麗雲(1988)。陳皮香氣之研究(碩士論文)。國立臺灣大學。 延伸查詢 | | 3. | 蔡博仁(2001)。葡萄柚皮中自體酵素轉換d-Limonene為linalool最適條件之探討(碩士論文)。國立台灣海洋大學，基隆。 延伸查詢 | 圖書| 1. | Guenther, E.(1952)。The Essential Oils。New York：D. Van Nostrand。 | | 2. | Rychli, M.、Schieberle, P.、Grosch W.(1998)。Compilation of Odor Thresholds. Odor Qualities and Retention Indices of Key Food Qdorants。Garching, Germany：Deultsche Forschungsanstalt fűr Lebensmittelchemie and Institut fűr Lebensmittelchemie der Technischen Universität Műnchen。 | | 3. | Sjöström, E.(1993)。Wood Chemistry, Fundamentals and Applications。London, U.K：Academic Press Inc。 | 其他| 1. | Hill, R. A.(2002)。Dictionary of natural products，Chapman & Hall/CRC。 | 圖書論文| 1. | Wis, M. L.、Croteau, R.(1999)。Monoterpene biosynthesis。Comprehensive Natural Products Chemistry: Isoprenoids Including Carotenoids and Steroids。Oxford：Elservier Science。 | |
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