After‐cooking blackening in potatoes. II.—Core experiments
Authors:
- 1 April 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (4) , 229-236
Abstract
The distribution of the after‐cooking blackening pigment within an individual tuber is correlated with the ratio of citric acid to chlorogenic acid. The rǒle that iron, inorganic phosphate and pH play is less important in this case than that of the two organic acids; although the former three factors may play a larger part in determining the differences in level of blackening between tubers.Keywords
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