Title | Umami compunds are a determinant of the flavor of potato (Solanum tuberosum L.). |
Publication Type | Journal Article |
Year of Publication | 2007 |
Authors | Morris WL, Ross HA, Ducreux LJM, Bradshaw JE, Bryan GJ, Taylor MA |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 55 |
Pagination | 9627 - 9633 |
Date Published | 2007/// |
Keywords | (no-c) [1], Annrep-2008 [2], f/y 2007/08 [3], KT 2007/08 [4], Mark Taylor [5], MP [6], not vg 2003 [7], PPFQ Review 2010 [8], xa Journal of Agricultural and Food Chemistry 2.507 [9], xSubmitted - Jun 2007 [10], xxIn press - Oct 2007 [11], xxPublished - Nov 2007 [12], xxxPublished [13] |
Abstract | 32470 |
URL | http://dx.doi.org/10.1021/jf0717900 [14] |
Links:
[1] https://www.hutton.ac.uk/publications/publications-list/keyword/351
[2] https://www.hutton.ac.uk/publications/publications-list/keyword/203
[3] https://www.hutton.ac.uk/publications/publications-list/keyword/459
[4] https://www.hutton.ac.uk/publications/publications-list/keyword/492
[5] https://www.hutton.ac.uk/publications/publications-list/keyword/230
[6] https://www.hutton.ac.uk/publications/publications-list/keyword/185
[7] https://www.hutton.ac.uk/publications/publications-list/keyword/4
[8] https://www.hutton.ac.uk/publications/publications-list/keyword/156
[9] https://www.hutton.ac.uk/publications/publications-list/keyword/628
[10] https://www.hutton.ac.uk/publications/publications-list/keyword/489
[11] https://www.hutton.ac.uk/publications/publications-list/keyword/587
[12] https://www.hutton.ac.uk/publications/publications-list/keyword/701
[13] https://www.hutton.ac.uk/publications/publications-list/keyword/7
[14] http://dx.doi.org/10.1021/jf0717900