Isolation and identification of volatile compounds from baked potatoes
- 1 January 1981
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 29 (1) , 42-48
- https://doi.org/10.1021/jf00103a012
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The synthesis of 2‐(2‐pentenyl) furans and their relationship to the reversion flavor of soybean oilJournal of Oil & Fat Industries, 1979