Chemistry of baked potato flavor. 1. Pyrazines and thiazoles indentified in the volatile flavor of baked potato
- 1 January 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (1) , 66-68
- https://doi.org/10.1021/jf60227a033
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Earthy aroma of potatoesJournal of Agricultural and Food Chemistry, 1973
- Volatile constituents of coffee. Pyrazines and other compoundsJournal of Agricultural and Food Chemistry, 1967