LITERATURE CITED
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- Galliard, T., and D. R. Phillips. 1976. The enzymic cleavage of linoleic acid to C9 carbonyl fragments in extracts of cucumber (Cucumis sativus) fruit and the possible role of lipoxygenase. Biochim. Biophys. Acta 431: 278–287.
- Galliard, T., and D. R. Phillips, and J. Reynolds. 1976. The formation of cis-3-nonenal, trans-2-nonenal, and hexanal from linoleic acid hydroperoxide isomers by hydroperoxide cleavage enzyme system in cucumber (Cucumis sativus) fruits. Biochim. Biophys. Acta 441: 181–192.
- Grosch, W., and J. M. Schwarz. 1971. Linoleic and linolenic acid as precursors of the cucumber flavor. Lipids 6: 351–352.
- Kemp, T. R., D. E. Knavel, and L. P. Stoltz. 1974. Identification of some volatile compounds from cucumber. J. Agric. Food Chem. 22: 717–718.
- Moser, M. 1983. Keys to agarics and boleti (Polporales, Boletales, Agaricales, Russulales). Roger Phillips, London, United Kingdom. 535 pp.
- Smith, A. H., H. V. Smith, and N. S. Weber. 1979. How to know the gilled mushrooms. Wm. C. Brown Co., Dubuque, Iowa. 334 pp.