Contribution of some volatile compounds to sweet potato aroma
- 1 March 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (2) , 223-226
- https://doi.org/10.1021/jf00062a016
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- EFFECTS OF CURING ON THE FLAVOR AND TEXTURE OF BAKED SWEET POTATOESJournal of Food Science, 1980
- Analysis of the volatile constituents of baked, "Jewel" sweet potatoesJournal of Agricultural and Food Chemistry, 1980
- Classification of drugs by discriminant analysis using fragment molecular connectivity valuesJournal of Medicinal Chemistry, 1979
- A Technique for Testing Flavor in Sweet CornAgronomy Journal, 1949