SOME VOLATILE COMPOUNDS FROM COOKED POTATOES

[1] PRODUCTION OF VOLATILE COMPOUNDS RELATED TO FLAVOUR OF FOODS FROM STRECKER DEGRADATION OF DL-METHIONINE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (07) : 532 - +

[2] BARKER J., 1959, NEW PHYTOL, V58, P58, DOI 10.1111/j.1469-8137.1959.tb05334.x

[3] The identification of mercaptans with 2,4-dinitrochlorozene [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1932, 54 : 1985 - 1987

[4] ONION FLAVOR AND ODOR - VOLATILE FLAVOR COMPONENTS OF ONIONS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (02) : 140 - +

[5] CLEAVAGE OF CYSTINE BY A PYRIDOXAL MODEL [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1960, 87 (02) : 281 - 288

[6] SULPHUR COMPOUNDS OF THE GENUS ALLIUM - DETECTION OF NORMAL-PROPYLTHIOL IN THE ONION - THE FISSION AND METHYLATION OF DIALLYL DISULPHIDE IN CULTURES OF SCOPULARIOPSIS-BREVICAULIS [J]. BIOCHEMICAL JOURNAL, 1949, 44 (01) : 87 - 91

[7] The formation of organo-metalloidal and similar compounds by micro-organism. Part V. Methylated alkyl sulphides. The fission of the disulphide link. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1937, : 868 - 875

[8] DISTRIBUTION AND NUTRITIVE VALUE OF THE NITROGENOUS SUBSTANCES IN THE POTATO [J]. BIOCHEMICAL JOURNAL, 1949, 45 (02) : 211 - 221

[9] DATEO G. P., 1957, Food Research, V22, P440, DOI 10.1111/j.1365-2621.1957.tb17501.x

[10] DAY EDGAR A., 1958, FOOD RES, V23, P130

[1] PRODUCTION OF VOLATILE COMPOUNDS RELATED TO FLAVOUR OF FOODS FROM STRECKER DEGRADATION OF DL-METHIONINE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (07) : 532 - +

[2] BARKER J., 1959, NEW PHYTOL, V58, P58, DOI 10.1111/j.1469-8137.1959.tb05334.x

[3] The identification of mercaptans with 2,4-dinitrochlorozene [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1932, 54 : 1985 - 1987

[4] ONION FLAVOR AND ODOR - VOLATILE FLAVOR COMPONENTS OF ONIONS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (02) : 140 - +

[5] CLEAVAGE OF CYSTINE BY A PYRIDOXAL MODEL [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1960, 87 (02) : 281 - 288

[6] SULPHUR COMPOUNDS OF THE GENUS ALLIUM - DETECTION OF NORMAL-PROPYLTHIOL IN THE ONION - THE FISSION AND METHYLATION OF DIALLYL DISULPHIDE IN CULTURES OF SCOPULARIOPSIS-BREVICAULIS [J]. BIOCHEMICAL JOURNAL, 1949, 44 (01) : 87 - 91

[7] The formation of organo-metalloidal and similar compounds by micro-organism. Part V. Methylated alkyl sulphides. The fission of the disulphide link. [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1937, : 868 - 875

[8] DISTRIBUTION AND NUTRITIVE VALUE OF THE NITROGENOUS SUBSTANCES IN THE POTATO [J]. BIOCHEMICAL JOURNAL, 1949, 45 (02) : 211 - 221

[9] DATEO G. P., 1957, Food Research, V22, P440, DOI 10.1111/j.1365-2621.1957.tb17501.x

[10] DAY EDGAR A., 1958, FOOD RES, V23, P130