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2 matching references were found.
Martin, F.L.; Ames, J.M., Formation of Strecker aldehydes and pyrazines in a fried potato model system, J. Agric. Food Chem., 2001, 49, 8, 3885-3892, https://doi.org/10.1021/jf010310g . [all data]
Martin, F.L.; Ames, J.M., Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid, J. Amer. Oil Chem. Soc., 2001, 78, 8, 863-866, https://doi.org/10.1007/s11746-001-0356-2 . [all data]