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In this study, the volatile flavor compounds of baked potatoes from different cultivars were identified and analyzed via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) together with principal component analysis (PCA). Totally, 88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cde837fefa1ca0e4e452d4392eb3dc0c
https://doi.org/10.21203/rs.3.rs-2632369/v1
https://doi.org/10.21203/rs.3.rs-2632369/v1
