Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking
Author:
Affiliation:
1. School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0012345
Reference33 articles.
1. Volatile components of baked potatoes
2. Isolation and identification of volatile compounds from baked potatoes
3. Characterization of some volatile potato components
4. Kinetics of phytoalexin accumulation in potato tubers of different genotypes infected with Erwinia carotovora ssp Atroseptica
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