POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3) , 459-461
- https://doi.org/10.1111/j.1365-2621.1971.tb06387.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Some volatile compounds from cooked potatoesJournal of the Science of Food and Agriculture, 1963
- THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOESaJournal of Food Science, 1960
- Über die mit Wasserdampf flüchtigen Geruchs-und Geschmacksstoffe der KartoffelZeitschrift für Lebensmittel-Untersuchung und Forschung, 1949
- Determination of Ascorbic Acid. Application of the Indophenol-Xylene Extraction Method to Determination in Large Numbers of Tomato and Tomato Juice SamplesIndustrial & Engineering Chemistry Analytical Edition, 1945
- Über die Geruchs- und Geschmacksstoffe der KartoffelThe Science of Nature, 1942