Analysis of the volatile constituents of baked, "Jewel" sweet potatoes
- 1 May 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (5) , 939-941
- https://doi.org/10.1021/jf60231a033
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- INFLUENCE OF COOKING METHOD ON QUALITY ATTRIBUTES AND VITAMIN CONTENT OF SWEET POTATOESJournal of Food Science, 1979
- High-resolution gas chromatographic profiles of volatile organic compounds produced by microorganisms at refrigerated temperaturesApplied and Environmental Microbiology, 1979
- Some analytical aspects of the chromatographic headspace concentration method using a porous polymerChromatographia, 1974
- The chemistry of cookingBiochemical Journal, 1931