Profiling flavor compounds of potato crisps during storage using solid-phase microextraction
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference41 articles.
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2. Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality;Journal of Food Science and Technology;2021-07-22
3. The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage;Food & Function;2021
4. Evaluation of Cooked Flavor for Fifteen Potato Genotypes and the Correlation of Sensory Analysis to Instrumental Methods;American Journal of Potato Research;2019-12-16
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