Reference : The role of oxylipins and antioxidants on off-flavor precursor formation during potat...
Scientific journals : Article
Life sciences : Phytobiology (plant sciences, forestry, mycology...)
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/76365
The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
English
Gosset, Virginie [ > > ]
Göbel, Cornelia [ > > ]
Laine, Gaëlle [ > > ]
Delaplace, Pierre mailto [Université de Liège - ULiège > Sciences agronomiques > Biologie végétale >]
du Jardin, Patrick mailto [Université de Liège - ULiège > Sciences agronomiques > Biologie végétale >]
Feussner, Ivo [ > > ]
Fauconnier, Marie-Laure mailto [Université de Liège - ULiège > Sciences agronomiques > Biologie végétale >]
2008
Journal of Agricultural and Food Chemistry
American Chemical Society
56
11285-11292
Yes (verified by ORBi)
International
0021-8561
1520-5118
Washington
DC
http://hdl.handle.net/2268/76365
10.1021/jf802167x

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