In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites
Heikki Aisala(VTT Technical Research Centre of Finland), Anu Hopia(University of Turku), Hervé This(AgroParisTech), Mari Sandell(University of Helsinki), Jari Sinkkonen, Marika Kalpio(University of Turku)
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