Effects of harvest time and variety on sensory quality and chemical composition of Jerusalem artichoke (Helianthus tuberosus) tubers

Author:

Bach Vibe,Kidmose Ulla,Kjeldsen Bjørn Gitte,Edelenbos Merete

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. ASTM STP 913 (1986). Physical requirement guidelines for sensory evaluation laboratories. Philadelphia: American Society for Testing Materials.

2. Fenaroli’s handbook of flavor ingredients;Burdock,2010

3. Inulin and sugar contents in Helianthus tuberosus and Cichorium intybus tubers: Effect of postharvest storage temperature;Cabezas;Journal of Food Science,2002

4. Metalation of limonene. A novel method for the synthesis of bisabolene sesquiterpenes;Crawford;Journal of the Americal Chemical Society,1972

5. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions;Czerny;European Food Research and Technology,2008

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