VOLATILE COMPONENTS OF BAKED POTATOES

被引：62

作者：

BUTTERY, RG ^{[1
]}

GUADAGNI, DG ^{[1
]}

LING, LC ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES LAB,ALBANY,CA 94710

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1973年 / 24卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740240916

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1125 / 1131

页数：7

共 14 条

[1] PRODUCTION OF VOLATILE COMPOUNDS RELATED TO FLAVOUR OF FOODS FROM STRECKER DEGRADATION OF DL-METHIONINE
BALLANCE, PE
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (07) : 532 - +
[2] VOLATILE CONSTITUENTS OF COFFEE . PYRAZINES AND OTHER COMPOUNDS
BONDAROV.HA
FRIEDEL, P
KRAMPL, V
RENNER, JA
SHEPHARD, FW
GIANTURC.MA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) : 1093 - &
[3] CHARACTERIZATION OF NONBASIC STEAM VOLATILE COMPONENTS OF POTATO CHIPS
BUTTERY, RG
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (03) : 698 - &
[4] FLAVOR COMPOUNDS - VOLATILITIES IN VEGETABLE OIL AND OIL - WATER MIXTURES - ESTIMATION OF ODOR THRESHOLDS
BUTTERY, RG
GUADAGNI, DG
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (02) : 198 - 201
[5] CHARACTERIZATION OF VOLATILE PYRAZINE AND PYRIDINE COMPONENTS OF POTATO CHIPS
BUTTERY, RG
SEIFERT, RM
GUADAGNI, DG
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 969 - &
[6] CHARACTERIZATION OF SOME VOLATILE POTATO COMPONENTS
BUTTERY, RG
SEIFERT, RM
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) : 538 - &
[7] RECHERCHES SUR LES AROMES - SUR LAROME DE CAFE 2 PYRAZINES ET PYRIDINES
GOLDMAN, IM
SEIBL, J
FLAMENT, I
GAUTSCHI, F
WINTER, M
WILLHALM, B
STOLL, M
[J]. HELVETICA CHIMICA ACTA, 1967, 50 (02) : 694 - &
[8] ODOR THRESHOLDS AND SIMILARITY RATINGS OF SOME POTATO CHIPA COMPONENTS
GUADAGNI, DG
BUTTERY, RG
TURNBAUGH, JG
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (12) : 1435 - 1444
[9] GUADAGNI DG, UNPUBLISHED WORK
[10] JOHNSON AE, 1971, CHEM IND-LONDON, P1212

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