Studies on enzymic browning of potatoes (Solanum tuberosum)
Authors:
- 1 January 1978
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 167 (2) , 97-100
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- Untersuchungen zur enzymatischen Bräunung bei Kartoffeln (Solanum tuberosum)European Food Research and Technology, 1977
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- Eine Objektive Methode zur Bestimmung der Rohverfärbung von Kartoffeln mit Hilfe Eines LeukometersPotato Research, 1966
- Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of PotatoesJournal of Food Science, 1966
- Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubersJournal of the Science of Food and Agriculture, 1963
- The interrelationships of potato discoloration, polyphenol oxidase activity, and nitrogen content of potatoesAmerican Journal of Potato Research, 1961
- THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES aJournal of Food Science, 1960