Untersuchungen über flüchtige Aromastoffe der Kartoffel. II. Der Einfluß differenzierter Nährstoffgaben auf das Spektrum der Aromastoffe in Kartoffeln-Reference-Cited by-同舟云学术

Untersuchungen über flüchtige Aromastoffe der Kartoffel. II. Der Einfluß differenzierter Nährstoffgaben auf das Spektrum der Aromastoffe in Kartoffeln

Published:1991-06 Issue:2 Volume:34 Page:169-178
ISSN:0014-3065
Container-title:Potato Research
language:de
Short-container-title:Potato Res

Author:

Fischer J.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02358038.pdf

Reference23 articles.

1. Belitz, H.-D. & W. Grosch, 1982. Lehrbuch der Lebensmittelchemie. Berlin, p. 169.

2. Berkeley, H. D. & T. Galliard, 1974a. Lipids of potato tubers. III. Effect of growth and storage on lipid content of potato tuber.Journal of the Science of Food and Agriculture 25: 861–867.

3. Berkeley, H. D. & T. Galliard, 1974b. Lipids of potato tubers. IV. Effect of growth and storage on the lipid degrading enzymes of the potato tuber.Journal of the Science of Food and Agriculture 25: 869–873.

4. Boggs, M. M., R. G. Buttery, D. W. Venstrom & M. L. Belote, 1964. Relationof hexanal in vapor above stored potato granules to subjective flavor estimates.Journal of Food Science 29: 487–489.

5. Dillhage, N., 1987. Untersuchungen zum Oxidationsverhalten von Lipiden in Kartoffeltrockenprodukten und Modellsystemen. Diss. Universität Münster.

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