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

• Published in: Journal of the science of food and agriculture Vol. 86; no. 14; pp. i - vi
• Main Authors: Chang, Xianmin, Alderson, Peter G, Hollowood, Tracey A, Hewson, Louise, Wright, Charles J
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.11.2006
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2367

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and Charles J Wright, published online on 19 October 2005 in Wiley InterScience (www.interscience.wiley.com), has been retracted by agreement between the authors, the journal Editor in Chief, David S. Reid and John Wiley & Sons, Ltd.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