OFF-FLAVORS IN POTATO PRODUCTS - AUTOXIDATION OF POTATO GRANULES .1. CHANGES IN FATTY ACIDS .2. FORMATION OF CARBONYLS AND HYDROCARBONS

被引：62
作者：
BUTTERY, RG
HENDEL, CE
BOGGS, MM
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1961年 / 9卷 / 03期
关键词：
D O I：
10.1021/jf60115a018
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：245 / &
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