Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking

✍ Scribed by Maria J Oruna-Concha; Jokie Bakker; Jennifer M Ames

• Publisher: John Wiley and Sons
• Year: 2002
• Tongue: English
• Weight: 156 KB
• Volume: 82
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1148