Umami Compounds Are a Determinant of the Flavor of Potato (Solanum tuberosum L.)
Author:
Affiliation:
1. Quality, Health and Nutrition, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0717900
Reference40 articles.
1. Analytically Directed Flavor Selection in Breeding Food Crops
2. Potent odorants of boiled potatoes
3. Potato flavor
4. Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking
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