Untersuchungen über flüchtige Aromastoffe der Kartoffel. II. Der Einfluß differenzierter Nährstoffgaben auf das Spektrum der Aromastoffe in Kartoffeln
- 1 June 1991
- journal article
- Published by Springer Science and Business Media LLC in Potato Research
- Vol. 34 (2), 169-178
- https://doi.org/10.1007/bf02358038
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Untersuchungen über flüchtige Aromastoffe der Kartoffel. I. Isolation und Anreicherung flüchtiger Aromastoffe mit der Dynamischen Headspace TechnikPotato Research, 1991
- Lehrbuch der LebensmittelchemiePublished by Springer Science and Business Media LLC ,1982
- Influence of nitrogen fertilization on potato discoloration in relation to chemical composition. 1. Lipid, potassium, and dry matter contentJournal of Agricultural and Food Chemistry, 1978
- Einfluss von Sorte und Düngung auf das Spektrum flüchtiger Aromastoffe in KartoffelnPotato Research, 1977
- Lipids of potato tubers. IV. Effect of growth and storage on the lipid-degrading enzymes of the potato tuberJournal of the Science of Food and Agriculture, 1974
- Lipids of potato tubers. III. Effect of growth and storage on lipid content of the potato tuberJournal of the Science of Food and Agriculture, 1974
- Odour thresholds and similarity ratings of some potato chip componentsJournal of the Science of Food and Agriculture, 1972
- Changes in the Polyunsaturated Fatty Acid Content of Potato Tubers During Growth, Maturation and StorageJournal of Food Science, 1968
- Food Flavor Changes, Relationship between Monocarbonyl Compounds and Flavor of Potato ChipsJournal of Agricultural and Food Chemistry, 1965
- Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor EstimatesJournal of Food Science, 1964