Effect of Cultivar and Storage Time on the Volatile Flavor Components of Baked Potato
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/jf011326%2B
Reference49 articles.
1. Food Storage Effects, Effect of Storage on Total Lipides and Fatty Acid Composition of Potatoes
2. The fatty acids of potato tubers (Solanum tuberosum)
3. Analyse quantitative des acides gras présents dans différentes régions du tubercule de Pomme de terre; variation au cours de la conservation à 10°C
4. Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoes
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