POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION : 1....

Journal of Food Science 1971 Vol. 36; Iss. 3

POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION : 1. Polyphenols and Ascorbic Acid

NELL I. MONDY, CONNIE METCALF, R. L. PLAISTED
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Volume:
36
Year:
1971
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1971.tb06387.x
File:
PDF, 369 KB
english, 1971
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