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Umami compunds are a determinant of the flavor of potato (Solanum tuberosum L.).

TitleUmami compunds are a determinant of the flavor of potato (Solanum tuberosum L.).
Publication TypeJournal Article
Year of Publication2007
AuthorsMorris WL, Ross HA, Ducreux LJM, Bradshaw JE, Bryan GJ, Taylor MA
JournalJournal of Agricultural and Food Chemistry
Volume55
Pagination9627 - 9633
Date Published2007///
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

URLhttp://dx.doi.org/10.1021/jf0717900

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