Effect of cooking method on the aroma constituents of sweet potatoes [Ipomoea batatas (L.) Lam.]

Journal of Food Quality

Volumn 24, Issue 1, 2001, Pages 67-78

  Wang, Yan ^a   Kays, Stanley J ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0035532223     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2001.tb00591.x     Document Type: Article

References (24)

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