Umami compunds are a determinant of the flavor of potato (Solanum tuberosum L.).
| 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), Annrep-2008, f/y 2007/08, KT 2007/08, Mark Taylor, MP, not vg 2003, PPFQ Review 2010, xa Journal of Agricultural and Food Chemistry 2.507, xSubmitted - Jun 2007, xxIn press - Oct 2007, xxPublished - Nov 2007, xxxPublished |
| Abstract | 32470 |
| URL | http://dx.doi.org/10.1021/jf0717900 |
