FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 1. A Gas Chromatographic Method for the Determination of Aldehydes Associated with Flavor Quality
- 1 November 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (6), 728-730
- https://doi.org/10.1111/j.1365-2621.1970.tb01981.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The effect of water on the retention times of alcohols and estersJournal of Chromatography A, 1967
- Displacement effect of water in gas chromatographyJournal of Chromatography A, 1966
- Factors Influencing the Production of Low-Boiling Volatiles from FoodsJournal of Food Science, 1965
- Food Vapors Analysis, Measurement of Fat Autoxidation and Browning Aldehydes in Food Vapors by Direct Vapor Injection Gas-Liquid ChromatographyJournal of Agricultural and Food Chemistry, 1963
- Flavour in potatoesProceedings Of The Nutrition Society, 1963