Evaluation of Cooked Flavor for Fifteen Potato Genotypes and the Correlation of Sensory Analysis to Instrumental Methods
Crossref DOI link: https://doi.org/10.1007/s12230-019-09757-0
Published Online: 2019-12-16
Published Print: 2020-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bough, Raven A.
Holm, David G.
Jayanty, Sastry S. http://orcid.org/0000-0003-0302-2216
Funding for this research was provided by:
Colorado potato Administative committee (2016-2018)
Colorado Department of Agriculture Speciality Crop Block Grants (123029)
Text and Data Mining valid from 2019-12-16
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Article History
First Online: 16 December 2019