Quantifying changes of selected tast compounds in potato during thermal processing using in situ quantitative nuclear magnetic resonance spectroscopy (isq NMR)
Aisala Heikki(Finnish Food Authority), Hervé This(AgroParisTech), H Hopia, Mari Sandell(University of Helsinki), J Sinkkonen, Marika Kalpio(University of Turku)
HAL (Le Centre pour la Communication Scientifique Directe)
May 7, 2013
Cited by 0
Related Papers
Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations
|Food Chemistry|2018|112
Tandem mass spectrometric analysis of human milk triacylglycerols from normal weight and overweight mothers on different diets
|Food Chemistry|2013|65
Direct inlet negative ion chemical ionization tandem mass spectrometric analysis of triacylglycerol regioisomers in human milk and infant formulas
|Food Chemistry|2020|34