The influence of volatile compounds on the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Bibliographic citation
-
The influence of volatile compounds on the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components ; volume:59 ; number:4 ; pages:309-337
Landbauforschung ; 59, Heft 4, 309-337
- Classification
-
Landwirtschaft, Veterinärmedizin
- Creator
- URN
-
urn:nbn:de:gbv:253-201102-dk042885-4
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
- 15.08.2025, 7:31 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
Other Objects (12)
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
The biochemistry of volatile and non-volatile specialized metabolites in poplar
The Volatile Content of the Martian Core
Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation
Experiments on the formation of Volatile Alkali
Interspecific formation of the antimicrobial volatile schleiferon
The network of plants volatile organic compounds
Study of the volatilization rules of volatile oil and the sustained-release effect of volatile oil solidified by porous starch
Resolving the Relaxation of Volatile Valence Change Memory
Butane Toxicity: The Curse of Volatile Solvent Abuse
Volátil
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
The biochemistry of volatile and non-volatile specialized metabolites in poplar
The Volatile Content of the Martian Core
Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation
Experiments on the formation of Volatile Alkali
Interspecific formation of the antimicrobial volatile schleiferon
The network of plants volatile organic compounds
Study of the volatilization rules of volatile oil and the sustained-release effect of volatile oil solidified by porous starch
Resolving the Relaxation of Volatile Valence Change Memory
Butane Toxicity: The Curse of Volatile Solvent Abuse
Volátil
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
The biochemistry of volatile and non-volatile specialized metabolites in poplar
The Volatile Content of the Martian Core
Improved recovery of higher boiling point volatiles during solvent-assisted flavour evaporation
Experiments on the formation of Volatile Alkali
Interspecific formation of the antimicrobial volatile schleiferon
The network of plants volatile organic compounds
Study of the volatilization rules of volatile oil and the sustained-release effect of volatile oil solidified by porous starch
Resolving the Relaxation of Volatile Valence Change Memory
Butane Toxicity: The Curse of Volatile Solvent Abuse