Standard
Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents. / Thygesen, L.G.; Thybo, A.K.; Engelsen, S.B.
In:
Lebensmittel - Wissenschaft und Technologie, 2001.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Thygesen, LG, Thybo, AK
& Engelsen, SB 2001, '
Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents',
Lebensmittel - Wissenschaft und Technologie.
https://doi.org/10.1006/fstl.2001.0788
APA
Thygesen, L. G., Thybo, A. K.
, & Engelsen, S. B. (2001).
Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents.
Lebensmittel - Wissenschaft und Technologie.
https://doi.org/10.1006/fstl.2001.0788
Vancouver
Thygesen LG, Thybo AK
, Engelsen SB.
Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents.
Lebensmittel - Wissenschaft und Technologie. 2001.
https://doi.org/10.1006/fstl.2001.0788
Author
Thygesen, L.G. ; Thybo, A.K. ; Engelsen, S.B. / Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents. In: Lebensmittel - Wissenschaft und Technologie. 2001.
Bibtex
@article{4d3f25f69c4e4e90ad5339c5fef444f5,
title = "Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents",
author = "L.G. Thygesen and A.K. Thybo and S.B. Engelsen",
year = "2001",
doi = "10.1006/fstl.2001.0788",
language = "English",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
}
RIS
TY - JOUR
T1 - Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents
AU - Thygesen, L.G.
AU - Thybo, A.K.
AU - Engelsen, S.B.
PY - 2001
Y1 - 2001
UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-0034745763&partnerID=MN8TOARS
U2 - 10.1006/fstl.2001.0788
DO - 10.1006/fstl.2001.0788
M3 - Journal article
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
ER -
