Cucumis melo


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Following the Preface, Contents are: Section 1 - Flavour of Biological Origin including: Role of Diet and Environment in the Natural Flavours of Seafoods; Volatile Acids and Nitrogen in Prawn Powder; Screening for and Control of Debittering Properties of Cheese Cultures; Co-oxidation of Caratenoids by Lipoxygenase in Tomatoes; Composition of Volatile Constituents in Tarragon at Different Vegetative Periods; Biochemical Pathways for the Formation of Esters in Ripening Fruit; Volatile Components of Spoiled Dry-Cured Hams; Analysis of Volatiles of Kecap Manis (a typical Indonesian Soy Sauce); New Flavour Compounds of Cucumis melo L.
foliusum, Lactuca sativa, Cucumis melo, Cucurbita pepo, Phaseolus vulgaris, Pisum sativum, Vicia faba, Datura metel, Lycopersicon esculentum, Nicotiana benthamiana, Nicotiana clevelandii, Nicotiana debneyi, Nicotiana glutinosa, Nicotiana hesperis, Nicotiana rustica, Nicotiana occidentalis, Nicotiana tabacum cv.
ports of entry from Honduras on Colocasia, Cucumis melo, Cucurbita sp.