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Potato flavor

 

作者: JosephA. Maga,  

 

期刊: Food Reviews International  （Taylor Available online 1994）
卷期: Volume 10, issue 1  

页码: 1-48

 

ISSN:8755-9129

 

年代: 1994

 

DOI:10.1080/87559129409540984

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

The desirable and nondesirable volatile and nonvolatile flavor compounds identified in raw and processed potato products are discussed relative to their occurrence, formation, and control.

 

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