VOLATILE FLAVOR COMPONENTS OF COOKED POTATO

被引：61

作者：

NURSTEN, HE ^{[1
]}

SHEEN, MR ^{[1
]}

机构：

[1] UNIV LEEDS,PROCTER DEPT FOOD & LEATHER SCI,ATKIN THOMPSON LAB,LEEDS LS2 9JT,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740250607

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：643 / 663

页数：21

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