The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato

Controlling Maillard Pathways To Generate Flavors - ACS Symposium Series ◽

10.1021/bk-2010-1042.ch010 ◽

2010 ◽

pp. 95-109 ◽

Cited By ~ 7

Author(s):

J. Stephen Elmore ◽

Andrew T. Dodson ◽

Adrian Briddon ◽

Nigel G. Halford ◽

Donald S. Mottram

Download Full-text