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	1.	Choice and use of standards for dynamic headspace trapping and application to the analysis of the volatiles of baked potato. [electronic resource] by Ames, J M Duckham, S C Bakker, J Producer: 20020128 In: Advances in experimental medicine and biology vol. 488 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Volatile compounds from potato-like model systems. [electronic resource] by Mandin, O Duckham, S C Ames, J M Producer: 20000816 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking. [electronic resource] by Oruna-Concha, M J Duckham, S C Ames, J M Producer: 20011205 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars. [electronic resource] by Duckham, S C Dodson, A T Bakker, J Ames, J M Producer: 20020219 In: Die Nahrung vol. 45 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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