Potato Flavor
Author:
Publisher
Elsevier
Reference138 articles.
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2. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices;Arvisenet;Journal of Agricultural and Food Chemistry,2002
3. The multisensory perception of flavor;Auvray;Consciousness and Cognition,2008
4. Some factors influencing the culinary quality of Irish potatoes II. Physical characters;Barrios;American Journal of Potato Research,1963
5. Sensory interaction of umami substances with model food matrices and its hedonic effect;Barylko-Pikielna;Food Quality and Preference,2007
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