A Case Study of a Typical Potato Flavoring based on Aroma Characteristic of Purple Potato

Autor:	Shengxiang Gong, Yu Shengda, Shaoyun Wang, Xinzhe Gu, Wu Qiaoyu, Zhengwu Wang, Jinhong Wu
Rok vydání:	2020
Předmět:	Marketing biology Chemistry General Chemical Engineering Food science biology.organism_classification Industrial and Manufacturing Engineering Aroma Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 26:69-78
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.26.69
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a7641abed01408a40171eabfa6f4d967 https://doi.org/10.3136/fstr.26.69 Zobrazit plný text záznamu