Other publication

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

Authors: Heikki Aisala, Marika Kalpio, Mari Sandell, Jari Sinkkonen, Anu Hopia, Hervé This

Editors: Köksel Hamit

Publisher: Hacettepe University

Publication year: 2013

Book title : EuroFoodChem XVII

Series title: Eurofoodchem

Number in series: 27

ISBN: 978-605-63935-0-1