Potato Flavor
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/content/pdf/10.1007/s12230-010-9127-6.pdf
Reference103 articles.
1. Arvanitoyannis, I.S., O. Vaitsi, and A. Mavromatis. 2008. Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: An exploratory authentication study. International Journal of Food Science and Technology 43: 1960–1970.
2. Barrios, E.P., D.W. Newsom, and J.C. Miller. 1963. Some factors influencing the culinary quality of Irish potatoes. II. Physical characters. American Potato Journal 40: 200–208.
3. Beckmann, M., D.P. Enot, D.P. Overy, and J. Draper. 2007. Representation, comparison, and interpretation of metabolome fingerprint data for total composition analysis and quality trait investigation in potato cultivars. Journal of Agricultural and Food Chemistry 55: 3444–3451.
4. Beksan, E., P. Schieberle, F. Robert, I. Blank, L.B. Fay, H. Schlichtherle-Cerny, and T. Hofmann. 2003. Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates. Journal of Agricultural and Food Chemistry 51: 5428–5436.
5. Bethke, P.C., and S. Jansky. 2008. The effects of boiling and leaching on the content of potassium and other minerals in potatoes. Journal of Food Science 73: H80–H85.
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