In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites

Heikki Aisala; Jari Sinkkonen; Marika Kalpio; Mari Sandell; Herve This; Anu Hopia

doi:10.1016/j.talanta.2016.08.056

In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites

Heikki Aisala, Jari Sinkkonen, Marika Kalpio, Mari Sandell, Herve This, Anu Hopia

Not published at VTT

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Pages (from-to)	245-252
Journal	Talanta
Volume	161
DOIs	https://doi.org/10.1016/j.talanta.2016.08.056
Publication status	Published - Dec 2016
MoE publication type	A1 Journal article-refereed

Access to Document

10.1016/j.talanta.2016.08.056

Cite this

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title = "In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites",

author = "Heikki Aisala and Jari Sinkkonen and Marika Kalpio and Mari Sandell and Herve This and Anu Hopia",

year = "2016",

month = dec,

doi = "10.1016/j.talanta.2016.08.056",

language = "English",

volume = "161",

pages = "245--252",

journal = "Talanta",

issn = "0039-9140",

publisher = "Elsevier",

}

TY - JOUR

T1 - In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites

AU - Aisala, Heikki

AU - Sinkkonen, Jari

AU - Kalpio, Marika

AU - Sandell, Mari

AU - This, Herve

AU - Hopia, Anu

PY - 2016/12

Y1 - 2016/12

U2 - 10.1016/j.talanta.2016.08.056

DO - 10.1016/j.talanta.2016.08.056

M3 - Article

VL - 161

SP - 245

EP - 252

JO - Talanta

JF - Talanta

SN - 0039-9140

ER -