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

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

: Köksel Hamit

Publisher: Hacettepe University

: 2013

: EuroFoodChem XVII

: Eurofoodchem

: 27

: 978-605-63935-0-1