Chemistry of Baked Potato Flavor. 1. Pyrazines and Thiazoles Identified in the Volatile Flavor of Baked Potato

Journal of Agricultural and Food Chemistry

Volumn 28, Issue 1, 1980, Pages 66-68

  Coleman, Edward C ^a   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002052836     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf60227a033     Document Type: Article

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