Volatile Compounds from Potato-like Model Systems
Author:
Affiliation:
1. Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf981277%2B
Reference26 articles.
1. Acree, T.; Arn, H.Flavornet.http://www.nysaes.cornell.edu/flavornet/1997.
2. Model reactions on roast aroma formation
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