CHEMISTRY OF BAKED POTATO FLAVOR .1. PYRAZINES AND THIAZOLES IDENTIFIED IN THE VOLATILE FLAVOR OF BAKED POTATO

被引：37
|
作者：
COLEMAN, EC [1 ]
HO, CT [1 ]
机构：
[1] RUTGERS STATE UNIV COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 01期
关键词：
D O I：
10.1021/jf60227a033
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：66 / 68
页数：3
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