Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS - Result

Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS

Research output: Contribution to journal › Journal article › Research › peer-review

Petersen, Mikael Agerlin
L. Poll
L. Melchior Larsen

Original language	English
Journal	Food Chemistry
Volume	61
Issue number	4
Pages (from-to)	461-466
Number of pages	6
ISSN	0308-8146
Publication status	Published - 1998

ID: 7733032