O2 Other
Quantifying changes of selected taste compounds in potato during thermal processing using in situ quantitative nuclear magnetic resonance spectroscopy (isqNMR)





List of Authors: Heikki Aisala, Marika Kalpio, Mari Sandell, Jari Sinkkonen, Anu Hopia, Hervé This
Publisher: Hacettepe University
Publication year: 2013
Book title *: EuroFoodChem XVII
Title of series: Eurofoodchem
Number in series: 27
ISBN: 978-605-63935-0-1


Last updated on 2019-21-08 at 20:04