Retracted:  Temperature affects flavour intensity and quality of aroma in fresh basil ( Ocimum basilicum  L.) leaves | Zendy

Chang Xianmin | Zendy; Alderson Peter G | Zendy; Hollowood Tracey A | Zendy; Hewson Louise | Zendy; Wright Charles J | Zendy

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Retracted: Temperature affects flavour intensity and quality of aroma in fresh basil ( Ocimum basilicum L.) leaves

Author(s) -

Chang Xianmin,

Alderson Peter G,

Hollowood Tracey A,

Hewson Louise,

Wright Charles J

Publication year - 2006

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2367

Subject(s) - basilicum , ocimum , aroma , wright , flavour , sweet basil , horticulture , philosophy , chemistry , food science , biology , art history , art

Retraction: The following article from the Journal of the Science of Food and Agriculture , ‘Temperature affects flavour intensity and quality of aroma in fresh basil ( Ocimum basilicum L.) leaves’ by Xianmin Chang, Peter G Alderson, Tracey A Hollowood, Louise Hewson, and Charles J Wright, published online on 19 October 2005 in Wiley InterScience (www.interscience.wiley.com), has been retracted by agreement between the authors, the journal Editor in Chief, David S. Reid and John Wiley & Sons, Ltd. The retraction has been agreed due to overlap between this article and the following article published in the The Journal of Horticultural Science & Biotechnology ; ‘Effect of temperature integration on the growth and volatile oil content of Basil ( Ocimum basilicum L.)’ by Xianmin Chang, Peter G Alderson and Charles J Wright. Volume 80 Issue 5, 2005, pages 593 – 598

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