The Role of Oxylipins and Antioxidants on Off-Flavor...

Journal of Agricultural and Food Chemistry 2008 / 12 Vol. 56; Iss. 23

The Role of Oxylipins and Antioxidants on Off-Flavor Precursor Formation during Potato Flake Processing

Gosset, Virginie, Göbel, Cornelia, Laine, Gaëlle, Delaplace, Pierre, du Jardin, Patrick, Feussner, Ivo, Fauconnier, Marie-Laure
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf802167x
Date:
December, 2008
File:
PDF, 1.20 MB
english, 2008
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