FLAVOR AND STORAGE STABILITY OF EXPLOSION-PUFFED POTATOES - NONENZYMATIC BROWNING

被引：13

作者：

SULLIVAN, JF ^{[1
]}

KONSTANCE, RP ^{[1
]}

CALHOUN, MJ ^{[1
]}

TALLEY, FB ^{[1
]}

CORDING, J ^{[1
]}

PANASIUK, O ^{[1
]}

机构：

[1] USDA, ARS, EASTERN REG RES CTR, PHILADELPHIA, PA 19118 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb00987.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：58 / 60

页数：3

共 12 条

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[9] FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO .2. FLAVOR CONTRIBUTION OF 2-METHYLPROPANAL, 2-METHYLBUTANAL AND 3-METHYLBUTANAL [J].

SAPERS, GM .

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[10] FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO .3. CONTRIBUTION OF PYRAZINES AND OTHER COMPOUNDS TO TOASTED OFF-FLAVOR [J].

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