Improving Flavor to Increase Consumption
Author:
Funder
Rural and Environment Science and Analytical Services Division
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/content/pdf/10.1007/s12230-018-09702-7.pdf
Reference37 articles.
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3. Dobson, G., D.W. Griffiths, H.V. Davies, and J.W. McNicol. 2004. Comparison of fatty acid and polar lipid contents of tubers from two potato species, Solanum tuberosum and Solanum phureja. Journal of Agricultural and Food Chemistry 52: 6306–6314.
4. Duckham, S.C., A.T. Dodson, J. Bakker, and J.M. Ames. 2001. Volatile flavor components of baked potato flesh: A comparison of eleven potato cultivars. Nahrung 45: 317–323.
5. Duckham, S.C., A.T. Dodson, J. Bakker, and J.M. Ames. 2002. Effect of cultivar and storage time on the volatile flavor components of baked potato. Journal of Agricultural and Food Chemistry 50: 5640–5648.
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