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Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.
Duckham, S C; Dodson, A T; Bakker, J; Ames, J M.
Affiliation
  • Duckham SC; University of Reading, School of Food Biosciences, PO Box 226, Whiteknights, GB-Reading RG6 6AP, Great Britain.
Nahrung ; 45(5): 317-23, 2001 Oct.
Article in En | MEDLINE | ID: mdl-11715342
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Collection: 01-internacional Database: MEDLINE Main subject: Taste / Solanum tuberosum / Plant Extracts Language: En Journal: Nahrung Year: 2001 Document type: Article Affiliation country: Country of publication:
Search on Google
Add to My VHL
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PubMed Links

Collection: 01-internacional Database: MEDLINE Main subject: Taste / Solanum tuberosum / Plant Extracts Language: En Journal: Nahrung Year: 2001 Document type: Article Affiliation country: Country of publication: