Some volatile compounds from cooked potatoes
- 1 January 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (1) , 8-14
- https://doi.org/10.1002/jsfa.2740140102
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- An Enrichment Trap for Use with Capillary ColumnsNature, 1961
- A Detector for Use with Capillary Tube Columns in Gas ChromatographyNature, 1958
- The amino-acid composition of potato protein and of cooked potatoBritish Journal of Nutrition, 1958
- THE ODOR AND FLAVOR OF METHIONALaJournal of Food Science, 1958
- THE ROLE OF METHIONAL AS A FLAVOR COMPOUNDJournal of Food Science, 1958
- IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLEJournal of Food Science, 1957
- 8. Studies on biological methylation. Part XVI. Natural sulphonium compounds. The alkyl methyl sulphides evolved from the urine of dogs by boiling alkaliJournal of the Chemical Society, 1957
- The Preparation of Dehydro-L-ascorbic Acid and its Methanol Complex. Some Reactions of Dehydro-L-ascorbic Acid1Journal of the American Chemical Society, 1951
- 181. The formation of organo-metalloidal and similar compounds by micro-organisms. Part V. Methylated alkyl sulphides. The fission of the disulphide linkJournal of the Chemical Society, 1937
- THE IDENTIFICATION OF MERCAPTANS WITH 2,4-DINITROCHLOROBENZENEJournal of the American Chemical Society, 1932