POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION : 1. Polyphenols and Ascorbic Acid

✍ Scribed by NELL I. MONDY; CONNIE METCALF; R. L. PLAISTED

• Book ID: 108799536
• Publisher: Institute of Food Technologists
• Year: 1971
• Tongue: English
• Weight: 369 KB
• Volume: 36
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1971.tb06387.x